Lamington French Toast with Raspberry Jam Syrup

5 from 1 vote

Lamington French Toast with Raspberry Jam Syrup

Your Australia Day breakfast is covered with our classic Australian Lamington -- with a breakfast twist! Lamington French Toasts! Chocolate iced French Toasts covered in finely desiccated coconut for the most decadent French Toasts....ever.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: Australian

Keyword: breakfast, French Toast, Lamington, Lamington French Toast with Raspberry Jam Syrup

Servings: people

Author: Karina Carrel

Ingredients

French Toasts:

2 large eggs
1/2 cup milk of choice
1 teaspoon pure vanilla extract
4 slices day-old bread of choice

Chocolate Icing:

2/3 cups icing/powdered sugar
1/4 cup cocoa powder
1/4 cup of warm/boiling water

Raspberry/Strawberry Syrup:

1/4 cup Raspberry or Strawberry Jam
3 tablespoons boiling water

Additional Ingredient:

1/2 cup desiccated/finely shredded coconut (you won't use it all, but it helps to have this quantity to evenly coat the french toasts)

US - Metric

Instructions

Whisk eggs and milk together in a wide shallow dish. Add one piece of bread at a time to soak in the egg mix.
Heat a lightly buttered pan over medium heat. Fry each bread until golden on each side and cooked through. Repeat with each slice.
To Make the Chocolate Icing: In another shallow dish, whisk together the icing sugar and cocoa powder. Add the warm/boiling water and mix until a thick chocolate sauce-like icing forms.
Prepare a separate shallow dish with the coconut and set aside. Dip each french toast into the chocolate icing until all sides are evenly covered; allow any excess icing to drip off, then place each chocolate covered french toast into the bowl of coconut; turning to evenly cover. (Sprinkle coconut over the top to get a good coating.)
To Make the Jam Syrup: combine the jam and water in a serving jug, and whisk until a syrup forms.
Drizzle the jam syrup over the top to serve!

Nutrition