Your Australia Day breakfast is covered with the classic Australian lamington, but with a breakfast twist! Lamington French toasts covered in finely desiccated coconut and drizzled with a raspberry jam syrup for the most decadent French toasts ever!
Ingredients
- 2 eggs
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 4 slices bread
Chocolate icing
- 2/3 cup icing sugar
- 1/4 cup cocoa powder
- 1/4 cup boiling water
- 1/2 cup desiccated coconut *to decorate
Raspberry jam syrup
- 1/4 cup raspberry jam
- 3 tbs boiling water
Method
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Step 1
French toast: Whisk together the eggs and milk in a wide shallow dish. Add one piece of bread at a time to soak in the egg mix, then place in a lightly buttered preheated frying pan or skillet. Fry until golden on each side and cooked through. Repeat with each bread slice.
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Step 2Chocolate icing: Make the chocolate icing in another shallow dish, whisk together the icing sugar and cocoa powder. Add the warm or boiling water and mix until a thick chocolate sauce like icing forms.
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Step 3Prepare a separate shallow dish with the coconut and set aside. Dip each french toast into the chocolate icing until all sides are evenly covered; allow any excess icing to drip off, then place each chocolate covered French toast into the bowl of coconut; turning to evenly cover. Sprinkle coconut over the top to get a good coating.
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Step 4Jam syrup: Combine the jam and water in a serving jug, and whisk until a syrup forms.
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Step 5Drizzle the jam syrup over the top to serve.
Equipment
- frying pan
- 3 bowl
- 1 jug
Recipe Notes
I use day-old bread. You can swap raspberry jam for strawberry.
Serving size: per toast with jam syrup
Calories: 319 Fat: 6g Carbohydrates: 46g Fiber: 3g Protein: 9g
If you like the sound of this recipe, you might also like this Lamington Cheesecake.
Recipe Reviews (3)
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