38 | EDIBLE PORTLAND SPRING 2025 INGREDIENTS 6 free-range eggs 200 ml / 6.80 fl oz milk 2 tablespoons white sugar 1 teaspoon ground cinnamon 1 round sourdough loaf, crust-ends and crusts discarded, cut into 12 thick slices 30 ml/ 2 tbsp vegetable oil 30g/ 2¼ tbsp unsalted butter, plus extra to serve flaked almonds, to serve HONEY CUMQUATS 150g/ ½ cup honey 1 vanilla pod, split, and seeds scraped 1 cinnamon stick 2 star anise 30 cumquats METHOD For the honey cumquats, bring the honey to the boil in a small saucepan over medium heat. Add the vanilla, cinnamon, star anise, and cumquats and simmer for 30 minutes or until tender. Set aside. Preheat a fan-forced oven to 120°C/250˚F Crack the eggs into a wide bowl, add the milk, sugar, and cinnamon, and mix well. Soak the bread slices in the egg mixture until saturated. Leave to stand for a few minutes. Heat a little oil in a large, heavy-based, non-stick frying pan over medium heat for 3 minutes. Lay four slices of the bread in the pan and cook for 3 minutes or until golden brown, then add 15 g of the butter to the pan and allow it to bubble around the bread before turning the bread over. Cook the second side for 3 minutes or until golden brown. Lower the heat if required. Transfer the French toast to a paper towel-lined baking tray and keep warm in the oven. Repeat with the remaining oil, bread, and butter. Divide the French toast between four plates, then spoon over the warm cumquats and syrup, sprinkle with a scattering of flaked almonds, add a knob of butter, and serve. French Toast with Honey Cumquats Recipe and Photo by Dean Cambray
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