If easy dinners (think nutritious soup stashed in the freezer for those cold days) and comfort food are the name of the game right now, then you’ll love this recipe for oozy, cheesy French Toast served with our Pesto Princess Creamy Carrot Soup.
And the best bit? These top-quality ingredients were ordered from our friends at buyfresh.co.za and they’ll deliver to your doorstep, no matter the weather.
Please keep your support coming for our soup range (and tell your friends) because, for every sachet sold, a hot, nourishing meal is donated to someone in need via the incredible Ladles of Love.
Stay warm out there
One large baguette or 2–3 mini baguettes (we love Schoon).
3–4 Tbsp butter (we ordered unsalted Mooivallei butter).
6 free range eggs (Usana Pasture Free range eggs here).
1¼ cups milk
4 Tbsp Pesto Princess Rocket Pesto (also available on buyfresh.co.za).
¼ tsp salt
Black pepper to taste
2 cups grated cheese (we used Klein River Danbo).
2 sachets Pesto Princess Carrot Soup (our full range of Pesto Princess soups are available on buyfresh.co.za).
1. Grease or butter a medium-sized baking dish. Slice the baguette into 2cm thick slices and butter one side, layering the slices into the dish as you go.
2. In a large bowl, whisk together the eggs, milk, Pesto Princess Rocket Pesto, salt and pepper until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover and refrigerate overnight (or as long as you can).
3. Heat the oven to 180°C, Bake in the oven covered for about 20 minutes. Remove from the oven, sprinkle the grated cheese over the top and bake uncovered for a further 20 minutes or until bubbly, fluffy and golden. Let it stand for a few minutes before tucking in (if you can resist!)
Serve with a bowl of steaming Pesto Princess Creamy Carrot Soup.
Photography, Recipes and Styling by Michelle Parkin.