This inventive Christmas toast gives good reason for you to have cake for breakfast. Besides reducing food waste by making the most out of your Christmas leftovers, delicious additions of honey strawberries and cream transform the classic festive dessert into another sweet and wonderful treat.
- 1½ cups (375 ml) thickened (heavy) cream
- 3 tsps brown sugar
- 1½ tbsps brandy
- 30 g butter
- 1 tbsp honey
- 250 g strawberries, sliced or halved if small
- 6 x 130 g slices leftover fruit cake
- 50 g butter, extra, at room temperature
Beat cream, sugar and brandy in a small bowl with an electric mixer until soft peaks form.
Melt butter and honey in a medium frying pan over medium heat until well combined. Add strawberries, stirring to coat in honey mixture. Remove from heat; cool for 5 minutes.
Meanwhile, spread both sides of cake slices with extra butter. Place cake slices in a heated sandwich press for 1 minute or until both sides are well toasted.
Serve toasted cake with cream and honey strawberries.
TIP Cream mixture can be prepared several hours ahead; keep covered in the fridge.If you don’t have a sandwich press, you can place cake slices under a heated grill (broiler) or pan-fry until browned both sides and heated through. You can use cherries instead of strawberries, if you like.