I’ve been making breakfast for two or three colleagues nowadays. Last Friday, I decided to make French toast. This time round, I wanted to make it the real Western way. Well, almost. The real way to make French toast is to make a custard out of eggs, cream, sugar and seasoning. The Singaporean way, and the way I’ve been making for years, is just to use beaten egg. I believe I had an earlier post on cinnamon french toast. Anyway, as I didn’t have cream, I used Carnation milk instead. And then, because I had a boxful of strawberries, I decided to make strawberry sauce.
The Occasional Cook 