Ramp up your springtime breakfast with some stunningly seasonal papaya. Food writer Libby Kimber brings you two papaya toast recipes – one sweet and one savoury – to kickstart your mornings for the warmer months.
Recipes courtesy of Papaya Australia | australianpapaya.com.au
Papaya French toast bake
Prep: 10 mins, plus 30 mins resting time
Cook: 40 mins
- 1 Tbsp butter
- 300g brioche
- 1/2 medium papaya
- 1/4 cup chopped pecans
- 1/4 cup packed brown sugar
- 4 large eggs
- 3/4 cup milk
- 1/4 cup Greek yoghurt or sour cream
- 1 tsp vanilla paste or extract
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup fresh or frozen blueberries
Smear the butter evenly across the base and sides of a 3-litre baking dish. Cut bread into 1.5cm slices. Peel, de-seed and thinly slice the papaya. Toss pecans with 1 tablespoon of the brown sugar.
In a large bowl, whisk together the eggs, milk, sour cream, vanilla, cinnamon, salt and remaining sugar.
Stand a row of bread slices along one end of the buttered baking dish. Arrange papaya and remaining bread in overlapping layers, then top with blueberries. Pour egg mixture evenly over the bread and fruit and press gently with the back of a large spoon to submerge.
Let the baking dish stand at room temperature for 30 minutes while the bread absorbs the egg mixture.
Preheat oven to 180°C. Top the bread and fruit with the sugared pecans and bake for 35-40 minutes, until golden and puffed in the centre. If the top is browning too quickly, tent with foil for the last half of baking. Let stand 10 minutes before serving.
Papaya, goat’s cheese and honey toast
Prep: 2 mins
- 1 piece sourdough bread, toasted
- 1/4 cup crumbled goat’s cheese
- 75g thinly sliced papaya
- 1/2 Tbsp honey
- 1 Tbsp fresh mint, shredded
Top toasted sourdough with goat cheese and papaya to taste. Drizzle over honey and sprinkle with mint to serve.
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