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  • 8 free-range eggs
  • 1 vanilla pod or paste
  • 4 T sugar
  • 1 T canola oil
  • 4 sourdough bread, slices
  • 400 g strawberries
  • 4 T rose water
  • 4 T water
  • 2 T caster sugar
  • Icing sugar, to dust

Beat 8 free-range eggs with the seeds of 1 vanilla pod and 4 T sugar.

Heat 1 T canola oil in a nonstick pan over a medium heat.

Soak 4 slices sourdough bread in the egg for 2 minutes, then fry the egg-soaked bread for 3 minutes on each side.

Slice 400 g strawberries and mix with 4 T rose-water, 4 T water and 2 T caster sugar. Steep for 5 minutes, then spoon over the French toast.

Dust with icing sugar.

Discover more French toast recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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