- 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
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.
First published in the May 2014 issue of TASTE magazine.