for 4 person

Zopf slices

2	fresh eggs
2 dl	milk
1 tbsp	sugar
1 parcel	vanilla sugar
300 g	zopf bread, cut into 8 slices

To fry

2 tbsp	sugar
1 tbsp	poppy seed
2 tbsp	clarified butter

To serve

200 g	blueberries
2 tbsp	lemon juice
30 g	flaked almonds, roasted

How it's done

Zopf slices

Place the eggs in a gratin dish along with all the other ingredients up to and including the vanilla sugar, mix well. Add the zopf slices in batches, allow to absorb for approx. 2 mins., turning once.

To fry

Mix the sugar and poppy seeds in a deep dish. Heat the clarified butter in a wide, non-stick frying pan. Reduce the heat, allow the excess egg mixture to drip off the bread, place in the pan in batches, fry for approx. 2 mins. on each side until golden brown. Remove, toss in the poppy seed sugar while still hot.

To serve

Plate up the French toast. Mix the berries and lemon juice, sprinkle on top with the flaked almonds.

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