LLG Cooks: Recipe. French Toast with Cornish Clotted Cream & Raspberry Jam

by Sasha Wilkins on March 27, 2012 · 16 comments

French toast & clotted cream

This is so many ways of righteous wrong. French Toast with Clotted Cream & Raspberry Jam. Mmmmmmmmmmm. It was an idea born of necessity, I assure you. I’m more normally a yogurt with fruit, or an avocado on toast person, but we were in a self-catering house on Friday & Saturday night. (Issey, one of the lovely rentals at The Village at Watergate Bay), and CornishFoodMarket.co.uk, a grocery home delivery service that focuses on Cornish-sourced produce, had  left us a welcome pack  so we didn’t have to worry about getting to the shops first thing.

There were free range eggs, as well as bread, butter tea, jam, clotted cream (definitely an essential household supply in my book) and apple juice, all from Cornwall. So when it came to cooking breakfast next morning, I suppose I could have made poached eggs. But I was on holiday, the sun was shining, and that clotted cream was singing its siren song from the fridge.

So French Toast with Cornish Clotted Cream & Raspberry Jam it was. It’s so simple. Simple beat a couple of eggs (I used Cornish St Ewe free range) per person,  add a teaspoon of sugar, slice and de-crust your bread, soak it in the beaten egg for five minutes or so, turning it over half way through,  and then frying it in a pan of very hot flavourless oil for a few minutes. That’s it. Ta da!

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I forgot to take a photo of it in the frying pan, but I’m sure you get the gist…

Once it’s lovely & golden, fork it out the pan onto kitchen paper to drain off any excess oil, plate it up, and then add large, heaping teaspoons of jam – in this case, Boddington’s Berries Cornish Raspberry Conserve (jelly for my American readers), and Trewithen Cornish Clotted Cream. Mmmmmm

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I mean just LOOK at that Trewithen Cornish Clotted Cream:

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I think it’s possibly obligatory to serve it on blue & white Cornishware too. And if this version of French Toast is a bit too rich for you, my savory version of French Toast is here

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{ 10 comments… read them below or add one }

Top Bird @ Wee Birdy March 27, 2012 at 18:44

Arghhh clotted cream, you cry my name from across the oceans. Droooooling. xx

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Tracy March 27, 2012 at 18:55

Oh my there really is nothing better than clotted cream! Here in Canada we do not have this deliciousness…The few times that I visited England I ate more clotted cream and jam than any one person should…its to die for!
Wonderful blog, I look forward to browsing it more,
TG

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annemarie March 27, 2012 at 21:35

I made clotted cream last year for a Royal Wedding viewing party (crack of dawn) and it turned out shite. This post has reminded me that I was supposed to give it another go (it’s actually really easy). Anyway, my point: America needs to get clotted cream!

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3BadMice March 28, 2012 at 00:54

My God that looks amazing! Loving your Cornish posts. Making me miss Devon, Pooh sticks on the river Dart, log fires and ESPECIALLY clotted cream!

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Laura March 28, 2012 at 04:41

unbelievably delish looking! And the clotted cream is making we want to get in my car, zoom out of London and head westwards. Thank god High St Ken Waitrose stocks Roda’s Clotted Cream. x

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KSalty March 28, 2012 at 07:07

Oh my! Clotted cream is a heavenly substance.

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Sarah March 28, 2012 at 07:11

Darn it that looks good, plus I was sucked in by your 2010 savoury eggie bread recipe. Ok I need carbs for lunch now!
@scotdownsouth

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Suzanna March 28, 2012 at 11:39

There is a restaurant in San Francisco whose slogan is “This is a bad place for a diet.” I am lifting that slogan for your blog, LLG! Clotted cream! Fried toast! And you looked fit and fine in those leggings in an earlier post! How do you do it? xxx

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Olga March 28, 2012 at 18:46

looks yummy! :D

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Emmita March 29, 2012 at 17:51

OMG, that looks insanely good!!! I have never tried clotted cream, but now it is a must on my list thanks to your lovely pictures :D

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