Ingredients

 

3 large eggs
1 cup of milk (or cream)
1 tsp sweetener of choice
2 tsp vanilla extract
1 tsp cinnamon

2 Tbsp butter to cook
Powdered sweetener to finish
Sugar free maple syrup to serve
Fresh fruit to serve
8 slices of Master Low Carb, stale

Vanilla cream:
125g smooth ricotta
125g mascarpone
1 Tbsp sweetener of choice
1 tsp vanilla paste

Instructions

  1. Beat the eggs in a mixing bowl and then whisk in the milk, sweetener, vanilla and cinnamon.
  2. Pour custard mixture into a shallow dish and place slices of stale bread into the mixture for approx 30 seconds on each side.
  3. Melt the butter over medium heat in a heavy based pan and cook the toast for approx 4 minutes either side, or until it is golden and crispy.
  4. Repeat until you have cooked all slices.
  5. Place the vanilla cream ingredients together and whisk until thickened.
  6. Cut your french toast and stack them up on your serving plates.
  7. Dust with powdered sugar or sweetener of choice.
  8. Dollop the vanilla cream on top of each stack of french toast and then pile the berries on top.
  9. Drizzle with lashings of sugar-free maple syrup.

Note: Using fresh bread will result in a soggy french toast, so make sure your bread is stale.

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