How to make Jenny Morris’s Ultimate French Toast

Oh the guilt of telling my children they may not have a sweet until they have eaten their breakfast or dinner. 

And then out comes this delicious, indulgent chocolate-loaded French toast for breakfast. It makes a great special occasion breakfast treat and is perfect for the times when no one is watching.
My Ultimate French Toast (Serves 4)


Chocolate ganache
1 cup (250ml) cream
200g 70% dark chocolate,

coarsely chopped
1 Tbstbs butter, at room temperature

French toast
8 slices of bread
3 – 4 large eggs, beaten

1 tsp honey
¼ tsp ground cardamom
extra butter, for frying

1 tsp oil, for frying


chocolate ganache
icing sugar, for dusting

a few mint leaves


Let’s get going with the chocolate ganache. Heat the cream in a small saucepan, and stir in the chocolate till it melts. 

Remove from the heat and stir in the butter, one small piece at a time, to make sure it is properly incorporated, then whisk till the ganache starts to thicken. Cool and set aside till needed.

Place the eggs, honey and cardamom into a bowl, and blend together well.

Soak the bread in the egg mixture, taking care not to over-soak.

Heat some butter with a teaspoon of oil in a non-stick frying pan, and fry the bread till lightly crisp and golden. Drain on paper towels.

To assemble, place French toast on too a plate. Top with ganache and raspberries, garnish with a sprig of mint, and finish off with a dusting of icing sugar.

Tip: Use large simple-shaped cookie cutters to ring the changes. Place the bread onto a flat surface and cut circles, triangles, hearts, or whatever you fancy, out of the centre of each slice before soaking and frying.

Recipe from Jenny Morris’s Yumcious cookbook. 
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