½ tsp vanilla extract
15g (1/2oz) caster sugar
150ml 1/4pt semi skimmed milk
25 g (1 oz) butter
100g (4 oz) fresh or frozen raspberries
100g (4 oz) strawberries, sliced
2 tbsp clear honey, plus extra for drizzling
Cook’s Tip:
Warm 150g (6 oz) blueberries in the honey and use instead of raspberries and strawberries for a change. For extra indulgence, serve with Crème Fraîche, thick Greek Style yoghurt or single cream.
Method:
 Cut the slices of bread diagonally, beat together the egg, vanilla extract, sugar and milk in a shallow bowl. Dip the pieces of loaf into the egg mixture, turning them to coat both sides.
Melt the butter in a large non stick frying pan. When it starts to bubble, add the soaked loaf. Cook for about 1-2 minutes per side, until golden brown. Share between 2 warmed plates.
Gently heat the raspberries and strawberries with 2tbsp of clear honey for about 1 minute. Spoon over the loaf and serve at once, drizzled with extra honey.
I promise you this isn't an advert but I seriously recommend you use Warburtons Hot Cross Bun Loaf simply because it's cleverly sliced like a loaf of bread so you can enjoy the mouth-watering taste of a hot cross bun without getting your bun stuck in the toaster!
March 2008
Some more Easter Treats
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