Cinnamon Brûlée French Toast with Berry Compote

Ingredients

• 1 tablespoon thick oat yogurt, plus more for serving
• 150 ml soya milk
• 2 tablespoons pure maple syrup, plus more for drizzling
• 2 teaspoons ground cinnamon
• 2 thick slices white sandwich bread
• mixed frozen berries
• 1 tablespoon caster sugar

Extra ingredients

• plant-based butter

Method

Mix together the oat yogurt, soya milk, 1 tablespoon of maple syrup, and cinnamon in a large, shallow bowl and whisk together until combined. Then, whisk for about 3 minutes, or until thickened.

Heat a very small amount of plant- based butter in a medium nonstick skillet over medium heat.

Dip your bread into the batter on both sides; it should soak up quite a bit. Let any excess drip off.

Place a battered slice of bread in the prepared skillet and fry each side for 2 to 3 minutes (making sure to move it around the pan so it doesn’t stick); it should turn golden brown. Transfer to a plate and repeat with your other battered slice.

Heat the frozen berries with the remaining tablespoon of maple syrup in a small saucepan over low to medium heat for a few minutes, until the fruit softens into a compote.

Sprinkle the sugar on top of the bread, not forgetting the crusts. With a kitchen blow torch, torch the top and crusts of the bread until the sugar caramelizes and hardens. Alternatively, you can do this under your grill; just keep an eye on it so it doesn’t burn.

Top each portion of crème brûlée toast with a tablespoon of oat yogurt, the berry compote, and more maple syrup if your heart desires and serve.