French Toast Sticks with Lemon Butter, easy for little fingers to grab and a perfect use for all those extra lemons lying around!
French Toast Sticks with Lemon Butter
This recipe was originally posted October 2016, but as we were having them again this weekend I thought I would take some new photos. Both kids wolfed these down. I think this is quite a well rounded meal for little ones, I used wholemeal sourdough from Yallingup Wood Fired Bread, eggs fresh from Grandma’s chickens, Bannister Down’s cream, lemons from Grandma’s tree, Macro Organic’s Butter and rice malt syrup to sweeten the lemon butter.
We walked Pharoah (our Cocker Spaniel x Golden Retriever) around a local lake this morning, the kids are still really happy to sit in the pram. Then right at the end, on the other side of the lake, we saw the guys doing jet pack rides. Sam was super excited so I drove around and we all got out and watched. I love the luxury of not having to be anywhere at any particular time and able to do simple things like this, not being on any time limit…… however Sam (age 3) now wants a blue jet ski for his birthday…….
Sam has always been a terrible eater and this was one of the first recipes I tried to get ‘more’ into his diet. He loved toast so I thought how can I add ‘more’ to toast…… so I changed to sourdough bread, giving good probiotics and turned the sourdough into french toast so the kids were then eating egg for breakfast without even realising, I now also make cultured butter, so they are loaded with probiotics and protein first thing in the morning. It’s especially delicious when made with Grandma’s chicken’s fresh eggs!
French Toast Sticks with Lemon Butter
- Yield: 4 1x
Description
French Toast Sticks with Lemon Butter, easy for little fingers to grab and a perfect use for all those extra lemons lying around!
Ingredients
LEMON BUTTER
- 40g lemon juice (1 lemon)
- 75g rice malt syrup
- 90g butter, softened
- 2 eggs
FRENCH TOAST STICKS
- loaf bread, sourdough if possible, cut into sticks
- 4 eggs
- 4 tablespoons cream
Instructions
THERMOMIX METHOD
To make the lemon curd insert butterfly. Place the lemon juice, rice malt syrup, butter and eggs into mixing bowl and cook 8 min / 80°C / speed 3. The butter should coat the back of a spoon when it is ready, if not cook a further 2 min / 80°C / speed 3.
Lightly whisk together the eggs and cream for the french toast and then dip each bread stick in to coat well. Cook in a lightly greased fry pan over med-high heat, turning until each side is golden brown.
NON THERMOMIX METHOD
To make the lemon curd, in a small pot, whisk together the eggs, lemon juice and rice malt syrup. Place on to low-med heat and add the butter and cook for 10 minutes until it thickens whilst whisking continuously. The mixture should coat the back of a spoon when it is ready.
Lightly whisk together the eggs and cream for the french toast and then dip each bread stick in to coat well. Cook in a lightly greased fry pan over med-high heat, turning until each side is golden brown.
Notes
Serve straight away with a bowl of lemon butter for dipping!
Bread from Yallingup Woodfired Bread
Cream from Bannister Downs
Macro Organic Butter
Bamboo Dinnerset from Bobo and Boo
Bear Placemat
Sigma AF 50mm F1.4 lens
Adobe Photoshop
Bluehost web hosting
WordPress Foodie Pro theme
**Some of these are affiliate links
This recipe was originally published September, 2018.