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.