Delicious as an indulgent breakfast or perfect as a warm, cosy dessert during the cooler months.
Fig, caramel and Rooibos French toast bake
Preheat the oven to 180°C. Grease a 25cm x 18cm baking dish with non-stick cooking spray. Warm 500ml (2 cups) milk over medium heat and remove before it starts to boil, 2 – 3 minutes. Add 3 Rooibos teabags and allow to steep, 5 minutes, press the teabags with a spoon to squeeze out all of the flavour and discard the bags. Whisk 3 large eggs, 45ml (3 tbsp) sugar, 5ml (1 tsp) vanilla essence and the Rooibos-infused milk together. Make 4 closed sandwiches of 8 slices white bread that have been spread with 100g Nestlé Caramel Treat and fill with 8 (180g) sliced figs. Cut each sandwich into 9 squares and pile them into the baking dish. Pour the milk and egg mixture over and bake, 30 minutes. Dust with a little icing sugar and serve with dollops plain yoghurt. Garnish with fresh mint, if desired.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira