- 1 Sunbake Unsliced White
- 2 Eggs
- 125 ml Milk
- 2 ml Vanilla essence
- 1 tbls Butter or oil for frying
- 30 ml Cinnamon flavoured
- 40 ml Cream
- 20 ml Milk
- 5 – 10 ml Honey
- 1 ml Vanilla
- 100 g Dark chocolate, finely chopped
- Chocolate pieces and chocolate-dipped strawberries to garnish
For the sauce, heat the cream, milk, honey and vanilla. Just before it reaches boiling point, remove from the heat and stir in the chocolate pieces – if the chocolate is not completely stirred in and melted, return it to the heat for a couple of seconds. Sauce can be served hot or cold.
To cook the toasts:
Slice 3 thick slices of bread from the loaf. Remove the crust and cut the slices into long thick fingers. In a wide bowl, beat together eggs, milk and vanilla. Melt the butter in a pan over a medium heat. Dip the bread in the egg mixture briefly to coat all sides and cook until lightly browned on all sides. Drain on paper towel. Toss lightly in cinnamon sugar and serve immediately with the chocolate dipping sauce in a small bowl on the side.
Sprinkle chopped chocolate on the chocolate sauce and garnish the plate with the strawberries dipped in melted chocolate.