French Toast à la Tokara

Saturday mornings at home always meant one thing, my dad making us French toast. It is a tradition I still carry with me today.

I also have a vivid memory from my student days in Stellenbosch. After a long night out, two friends and I went for breakfast at Tokara. On the menu was a version of French toast that I can still taste to this day. It was one of the best I have ever had.

I suspect it may have been seasonal, because I went back many times hoping to find it again, but never did.

This is my version. It is the closest I have come to recreating that Tokara magic.

Ingredients

1. French Toast

• 4 slices brioche bread

• 3 large eggs

• 1 teaspoon vanilla extract

• ¼ teaspoon cinnamon

• A pinch of salt

• Oil, for frying

2. Toppings

• Honey, to taste

• 4 slices freshly cooked bacon

• Berry compote (fresh or preserved berries)

• Berry compote recipe in Addendum

Instructions

Heat a little oil in a large pan over medium heat.

In a shallow bowl, whisk together the eggs, vanilla extract, cinnamon, and salt.

Dip each slice of brioche bread into the egg mixture, turning it so both sides are well coated.

Place the soaked slices into the pan and cook for about 2–3 minutes per side, until golden brown and cooked through.

Transfer the French toast to a plate and drizzle with honey to taste.

Top each slice with a piece of crispy bacon and serve with a spoonful of berry compote on the side.

Serve immediately while warm and fresh.

Enjoy.