Ingredients

Method

• 25 g flaked almonds
• 4 free-range eggs
• 1 cup milk
• 1 t vanilla paste
• ½ t salt
• 2 T butter
• 8 raisin bread slices
• 120 g blueberries
• 2 T sugar
• 1 lemon, juiced
• 100 g lemon curd
• Icing sugar, for dusting

Method

Ingredients

Dry fry the almonds in a pan over a medium heat until golden brown. Remove from the pan.

Whisk together the eggs, milk, vanilla paste and salt until smooth. Melt half the butter in a pan over medium heat.

Soak the bread in the egg mixture until completely coated, then cook in 2 batches on each side until golden brown.

Heat the blueberries, sugar and lemon juice in a small frying pan for 5 minutes.

Spread 4 slices of the bread with lemon curd, top with the blueberry mixture, then the remaining bread.

Slice, scatter over the toasted almonds and dust with icing sugar before serving.

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