Ingredients

• 2 eggs
• ½ teaspoon vanilla extract
• 1 tablespoon milk
• 1 teaspoon cinnamon
• 4 slices brioche bread (or plain sliced bread)
• 40 grams butter
• Fresh strawberries, to serve (optional)

MAPLE ALMOND CRUNCH

• ½ cup flaked almonds
• 100 millilitres pure maple syrup, plus extra to serve

Instructions

• Prepare your barbecue for direct cooking over medium heat (180°C to 230°C) with a hotplate (or use a Weber Ware Frying Pan- instructions for pan in step 3 onwards).
• In a dish, whisk together the eggs, vanilla, milk and cinnamon.
• Once the barbecue has preheated. Place a Weber Ware Frying Pan onto the barbecue and add the flaked almonds and maple syrup. Cook over direct medium heat, stirring as needed with a silicone spoon, for approximately 8 minutes, or until the maple syrup is deep golden. For the maple to set hard it needs to be deep golden (but not burnt). Pour out onto a sheet of baking paper and leave to cool completely. Clean the frying pan if you are using it to cook the French toast.
• Dip the slices of bread into the egg mixture, let the excess drip off and place onto a plate in a single layer ready to cook.
• If using a Weber Ware pan, add it to the barbecue and leave to preheat for 5 minutes. If using a hotplate, it is a good idea to test the temperature first (see note).
• Melt a little the butter in the pan or the hotplate and add the bread. Cook for 4 minutes on each side over direct medium heat, or until golden. Remove from the barbecue once cooked.
• Break up and crush candied maple almonds with your hands. Serve the French toast immediately with the maple almonds, extra maple syrup and strawberries.