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Lancewood Creamy Custard Yoghurt Toast
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Lancewood Creamy Custard Yoghurt Toast

Ingredients

Vanilla berry custard toast:

4 slices white bread  or brioche
30 ml LANCEWOOD® Double Cream Plain Yoghurt
1 large egg
honey
5 ml vanilla essence
3 strawberries , hulled & sliced

Chocolate almond custard toast:

4 slices white bread
30 ml LANCEWOOD® Double Cream Plain Yoghurt
1 large egg
15 ml honey
15 ml cocoa powder
45 ml flaked almonds

Method

Preheat the oven to 180°C. Place the slices of bread on a large baking tray. Using a tablespoon, press down the centre of each slice to create space for the custard.

Vanilla berry custard toast:
Add the yoghurt, egg, honey and vanilla essence to a small bowl and mix until well combined.

Place approximately 3 tablespoons of the mixture onto each slice of bread and spread out evenly.

Top with the strawberries.

Chocolate almond custard toast:
Add the yoghurt, egg, honey and cocoa powder to a small bowl and mix until well combined.

Toast the almonds by placing them in a non-stick pan on high heat. Frequently toss until they start to change colour. Immediately pour onto a plate to cool.

Place approximately 3 tablespoons of the mixture onto each slice of bread and spread out evenly.

Top with the toasted flaked almonds.

Bake for 8 - 12 minutes or until the custard is just set. Cool on the baking tray for 5 minutes.

A delicious breakfast treat for the whole family!

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