French toast is also known as “eggy bread,” or “pain perdu.” It’s a simple and clever way to resurrect bread that is a few days old. For a scrumptious breakfast dip slices of the fruit laden Tuerong Farm or Mother Mary sourdough fruit bread in an egg custard then fry. Top the warm, golden, custardy fruit toast with your favourite preserve, a dollop of goats curd mixed with yoghurt and drizzle of honey.

Serves 4

2 eggs

80ml (1/3 cup) milk or cream

finely grated zest of half an orange, or lemon

½ teaspoon ground mixed spice

6 x 1.5cm-thick slices fruit loaf (Tuerong Farm or Mother Mary)

80ml (1/3 cup) extra virgin olive oil

1/2 cup Greek-style natural yoghurt

1/2 cup Main Ridge Dairy Cashmere goat curd

¼ teaspoon vanilla paste

jam of your choice (fejoa jam and blackberry jam used in photo)

honey, warmed, to serve

Preheat oven to 150ºC/130°C fan-forced. Line a baking tray with baking paper.

Place the eggs, milk, orange zest and mixed spice in a wide shallow bowl and whisk together to combine well. Dip half of the sliced bread into egg mixture, then turn over to coat both sides. Leave for a minute to soak.

Meanwhile, heat 20ml oil in a large heavy-based frying pan over a medium heat. Pick up the bread slices allowing excess egg mixture to drain. Cook for 2 minutes each side, or until the bread has turned deep golden brown. Transfer to the baking tray and place in oven to keep warm. Wipe the pan with paper towel and repeat the soaking and cooking process with the remaining bread slices and oil.

Stir the yoghurt, goats curd and vanilla paste together in a small bowl to combine. If desired, gently fold in 2 tablespoons of jam to swirl through the curd mixture. Alternatively, serve jam and curd mixture separately.

Serve the warmed slices of bread cut in half, with dollops of the jam and curd mixture, and a drizzle of honey, to taste.

Recipe by Fiona Hammond, May 2021