Valentine’s Day is just days away, and what better way to treat your loved one than with breakfast in bed!

Fruity French Toast Large


This gorgeous recipe is a fabulous alternative for breakfast, and really easy to make too! It’s an irresistible option that totally transforms the humble bread slice and will become an all-time favourite. You can use pretty much any fruit you fancy, for this we chose to use plums, raspberries and cherries.

You will need:

  • 1 punnet plums – peeled and destoned
  • 1 punnet raspberries - washed
  • 1 punnet cherries – destoned
  • 1 vanilla pod – split lengthways
  • 4 tbsp muscovado sugar
  • 8 slices of gluten-free bread – crusts chopped off
  • X2 egg replacer
  • 2fl oz (60ml) dairy-free milk
  • Pinch of nutmeg/ cinnamon
  • 1tbsp dairy-free spread


Add all of the fruit, 2 tbsp of the sugar, and the vanilla pod to a saucepan and leave to gently simmer for 3-4 minutes, remembering to stir occasionally so the fruit doesn’t stick to the bottom of the pan.

Remove the saucepan from the heat, pour the fruit and the juices into a bowl, remove the vanilla pod and leave to cool.

In a separate bowl, add the egg replacer, dairy-free milk and pinch of nutmeg/ cinnamon and mix until well combined.

Place a non-stick frying pan over a medium heat, add the dairy-free spread and allow it to melt.

Dip 1 slice of bread into the egg mix, and make sure both sides are well coated, before adding the bread to the frying pan. Leave to cook for 2-3 minutes until golden brown, before turning over and repeating for the other side.

Remove the slice from the frying pan, and place on a plate. Spread 1-2 tbsp of the cooled fruit and juices and then roll the slice of bread up in a similar way to a pancake.

Sprinkle with a little of the sugar and place on a serving plate.

Repeat until all of the slices of bread have been cooked.


Fruity French Toast 2 Large