Ozpig NZ

1. To a camp oven or heavy based saucepan add blackberries, figs, 1/2 cup sugar, whisky and water and cook over medium heat for about 5 minutes or until bubbles are tiny.

2. Remove from heat and set aside.

3. In a bowl mix together 3 eggs, cream, 1/4 cup sugar, vanilla and a good pinch of cinnamon.

4. Dip bread into custard mix and allow to soak in slightly but not too much.

5. Add bread to a frypan over low heat and cook slowly on both sides for 5 minutes until inside is cooked through and outside is golden.

6. To serve add a couple spoonful’s of blackberry compote to a bowl and tear French toast into bite sized pieces and place on top.

7. Add a generous spoonful of mascarpone cheese and a few mint leaves on top.

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