Let Mum put her feet up and spoil her this Mother’s day with this perfect French toast recipe. From the simplest snack to the most satisfying meal, there are 100’s of delicious ways for you to ‘top your toast’. Using bread as a vehicle for condiments, the possibilities are endless. We have gathered our 8 favourite toppings made from kitchen staples, so it’s time to gather the family together and say thanks to Mum with some fantastic home cooking, choose your own French toast adventure and enjoy. SHARE AND WINShare the best way to your Mum’s heart by Instagramming a photo of how you are spoiling her this Mother’s day, tagging us @marleyspoonau and using the hashtag #eatmarleyspoon and we will select the winning post for you to WIN a spiffy Cuisinart Waffle Maker - so you can continue to treat Mum everyday. You can check it out at Base Recipe- 4 eggs

  • ½ cup pouring cream
  • ¼ cup milk
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract or vanilla bean
  • ¼ cup caster sugar
  • 8 thick slices of white bread
  • 2 tbs icing sugar
  1. Preheat oven to 180C. Place a wire rack on a baking sheet and set aside. Break eggs into a small bowl, then pour into a medium bowl. When all the eggs are in the medium bowl, whisk until mixed well. Whisk the cream, milk, cinnamon and sugar into the eggs. 2. Heat a quarter of the butter in a medium frypan. Dip the bread slices into the egg mixture. Cook until brown on one side, then turn over to brown the other side. Transfer to wire rack and place in oven whilst cooking remaining bread in frypan. Wipe frypan and repeat with remaining bread. 8 Ways with French Toast _Day 1: Crisp Coconut French Toast with Honey and Nuts_Greek yogurt, shredded coconut and topped with walnuts + honey _Day 2: Classic French Toast_Sprinkled with icing sugar and garnished with strawberries and drizzled with maple syrup Day 3: Many Berry French Toast Dollop of Greek yoghurt topped with strawberries, raspberries + blueberries _Day 4: Caramelised Apple and Cinnamon_Peel and core 2 medium granny smith apples; cut each into eight wedges. Melt 20g butter in a large frypan over a high heat. Add apple wedges and 1 tbs brown sugar. Cook, stirring for 3 minutes. Reduce heat to medium and cook for 2 minutes or until golden. Spoon apples over French toast and serve with double cream and a sprinkling of cinnamon. _Day 5: Caramelised Banana_Peel and slice 2 bananas in half lengthways. Melt 20g butter in a large frypan over a high heat. Add bananas and 1 tbs brown sugar. Cook, gently stirring for 3 minutes. Spoon bananas over French toast and serve. _Day 6: Pear, Ricotta and Walnut French Toast_Smothered layer of ricotta, sliced pear and finished off with a sprinkle of walnuts and honey _Day 7: Fig, Yoghurt and Roast Almond French Toast_Dollop of yoghurt, sliced fig, pomegranate seeds and a drizzle of pomegranate molasses _Day 8: Hazelnut French Toast_Smothered in nutella and topped with hazelnuts Got a sweet tooth? DIY NUT PRALINE1 cup sugar 1 cup nuts _Nuts can include: pepitas, sunflower seeds, hazelnuts, pistachio, hazelnut, almonds etc._Line a baking tray with baking paper. In a dry heavy saucepan cook sugar and 2 tbs hot water over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Quickly add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces. Praline may be eaten as candy or ground in a food processor and used as a dessert topping.