“Don’t throw away your leftover bread. This sweet breakfast or brunch dish can be served with a side of fruits for a simple but delightful holiday or weekend breakfast. Go the extra mile and pair with a side of eggs (or vegan tofu scramble), bacon, sausages (meat or vegan), smoked marlin or smoked salmon for an easy brunch spread. Serve with hot chocolate, tea, coffee and juice. Feeling naughty? Make it festive and serve with mimosas!” – JuicyChef xo
- Butter, for greasing
- 250ml/1 cup heavy cream
- 250ml/1 cup milk
- 4 egg yolks
- 4 tbsps/¼ cup sugar
- 1 tbsp vanilla extract
- 1 large French bread, sliced
- 6 tbsps guava jam
- 4 tbsps/ ¼ cup sliced almonds (optional)
- 100g fresh blueberries
- 100g fresh raspberries
- 100g fresh strawberries
- Butter, for greasing
- Icing sugar to serve
- Butter an ovenproof 8 by 12 inch baking dish.
- First make a custard by heating the cream and milk to just under boiling point and remove from the heat.
- In a bowl whisk eggs, sugar and vanilla.
- Pour into cooled cream mixture, mix to combine and set aside.
- Spread each slice half with butter and jam.
- Place the French bread slices in the baking dish and pour over the custard.
- Cover and refrigerate.
- The next morning switch on the oven to preheat to 350°F and remove the prepared baking dish from the fridge. Remove the covering, sprinkle over the sliced almonds and place the baking dish in the oven and bake for 25 to 30 minutes until golden.
- While it’s baking, prepare your other breakfast/brunch items.
- When the overnight ‘French toast’ is ready, remove from oven to rest for 5 minutes. Once ready to serve, top with some berries and sieve over some icing sugar.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.