Last night after dinner, I had a sudden French toast craving for breakfast. And for those of you who work, you would know how nearly impossible it is, unless you are willing to wake up at 6am. Cook breakfast (30mins), head to shower (your hair and whole body reeks of oil / butter smell) and then come back to have breakfast. Leave the house by 7:45am.

I am not sure about you guys but I am NOT a morning person. I hate getting out of bed. Hence, if I want breakfast, I rather cook it the night before (since I am feeling generous, hub will get a share too – he so lucky, eh?).

Ingredients for Raspberry sauce

• ¼ cup of castor sugar
• 2 tbsp of brown sugar (to add flavour)
• ½ cup of water
• 2 packets of berry

** you can use any types of berry you want. I use one packet of raspberry and one packet of gooseberry because I love the dark ruby red colour from the combination of these 2 berries.

Crush the berries with the back of the fork. Melt all the sugar into the pot with water. Once everything melted, pour in the crush berries and bring to boil for about 5-8 minutes. You should be getting a sort of yogurty-like texture. Taste if it is sweet enough for you. I don’t really like it too sweet as I love the slight sourish berry taste. So, if you don’t think it’s sweet enough, feel free to add sugar. But, remember, this sauce is usually use over dessert. Pour everything into a sieve to get the juice out. This will keep the seeds away. Let it cool down before you keep in a clean and DRY jar. You can keep this in the fridge for about 5-6 days. Remember to always scoop it with a clean dry spoon. (I love this sauce over vanilla ice-cream !!)

Ingredients for French toast

• 6 slice of white bread – slightly stale is better.
• 2 eggs
• ¼ cup milk
• 1 tbsp vanilla essence
• Icing sugar

Beat the eggs, milk and vanilla essence until all is incorporated. Soak the bread in the eggy-mixture. Heat up the pan in low heat (don’t use high heat as this will cook the outside fast without cooking the inside). Place in some butter and vege oil. Pick up the bread and place into the pan. Let it cook until brown on one side before flipping it over. Continue until all the bread finish cooking. Lay the bread out and dust it with icing sugar.

Once the French toast cool down, I pack everything into 2 container and place them into the fridge.

The next morning, the container goes into the microwave for 40 seconds. Take it out and place onto the plate. Finish with a generous drizzle of raspberry sauce.

Yuummm…yummm. My day is brighter already this morning. 🙂

Quick update:

Message from hub – The french toast is good. Not too oily and not too sweet. Just the way I like. (Yay ! chulet happy. heehee..)

** Hub usually leave home around 7:30am. So, he took the container to work and heat it in the microwave there…