French Toast with Berries & Honey Macadamia Praline
This indulgent French toast layers buttery brioche with caramelised macadamia praline, generous drizzles honey, and bursts of fresh summer berries. But without bees, this recipe wouldn’t be possible! From berries and nuts to the honey itself, bees are behind every delicious bite.
With Bees
With bees, this recipe shines with flavour and texture. Bees pollinate macadamia trees, helping them produce the nuts that become the golden praline. They also pollinate berry crops like strawberries, raspberries, blackberries, and blueberries, giving us larger, sweeter and more uniform fruit. And, of course, bees create the pure Australian honey that sweetens the praline, caramelises the berries, and drizzles over the French toast.
Without Bees
Without bees, the macadamia nuts would be scarce, the summer berries would struggle to grow and fully form, and the honey would be gone completely. The milk and butter is also reduced as bees pollinate the clover and lucerne used to feed dairy cows meaning less food for cows and less milk. What remains is just bread and eggs – plain and with far less nutrition for a fresh and healthy breakfast.
Ingredients
Macadamia Praline
- 1/2 cup macadamia nuts (roughly chopped)
- 1/2 cup Beechworth Honey Traditional Honey
- Pinch of salt
Fruit Toppings
- 2 cups mixed summer berries (strawberries, raspberries, blackberries & blueberries)
- 2 tbsp Beechworth Honey Traditional Honey
- 1 tbsp unsalted butter
French Toast
- 8 slices brioche or sourdough
- 3 large eggs
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- Butter, for cooking
Instructions
- In a dry pan, toast the chopped macadamias over medium heat for 2–3 minutes, until golden.
- Pour in the honey and stir to coat the nuts. Bubble for 2–3 minutes until sticky and caramelised.
- Spread the praline onto a sheet of baking paper, sprinkle with a pinch of salt, and set aside to cool completely. Once hardened, break into shards or crush into smaller pieces for sprinkling.
- Melt the butter over medium heat. Add the berries and cook for 4–5 minutes until softened.
- Drizzle berries with honey and cook for another 2 minutes. Remove from heat and keep warm.
- In a shallow dish, whisk together the eggs, milk, vanilla, and cinnamon.
- Dip each slice of brioche or sourdough into the mixture, ensuring both sides are well soaked.
- Heat a little butter in a frying pan over medium heat and cook each slice for 2–3 minutes on each side, until golden and crisp at the edges.
- To serve, place two slices of French toast on each plate, spoon over the warm berries, and scatter with macadamia praline.
- Drizzle with extra Beechworth Traditional Honey and finish with a dollop of cream or ice cream. Garnish with mint leaves or a dusting of icing sugar if desired.