Vanilla french toast with raspberries
A French breakfast for the galley that fine in moderate seas, about 10 min hands-on.
- Breakfast
- French
- ⏱ 10 min
- 🌊 Sea tolerance 3/5
- 👑 Luxury
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Sliced bread (loaf)320 g (80 g)
- Eggs220 g (≈ 4.5 eggs) (55 g (≈ 1 egg))
- UHT milk240 g (60 g)
- Vanilla pods2 g (0.5 g)
- Raspberries240 g (60 g)
- Butter40 g (10 g)
- White sugar32 g (8 g)
Method
- Scrape the vanilla seeds into the eggs and milk; whisk.
- Soak the bread slices; fry in butter until golden.
- Serve with raspberries and a dusting of sugar.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 463
- protein
- 17 g
- fat
- 18 g
- carbs
- 58 g
- sugar
- 18 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes