Watch this video to find out how to make Ricoffy French Toast Fingers This sweet breakfast option has a delicious twist! This is a perfectly easy-to-make and impressive recipe for leftover bread. Everybody loves a twist on a classic Subscribe to our channel to join our Foodies fam & HIT that notification bell so youll never miss a new delicious recipe.FULL RECIPE:Serves 6-8Hands-on time: 10 minutesHands-off time: 15 minutesINGREDIENTS4 slices of thick-sliced sandwich bread2 tsp NESCAF Ricoffy 1 medium egg1 cup low-fat milk2 tbsp cinnamon sugar cup (95g) NESTL Ideal Evaporated Milk, ice coldServing suggestion:Fresh mixed berries Mint leavesCup of RicoffyMETHOD1. Cut each of the thick slice sandwich bread into 4 fingers, you should have 16 fingers in total.*Chefs Tip: This is a great way to use up leftover bread.2. In a medium bowl add 1 teaspoon of the Ricoffy granules, eggs, milk and cinnamon sugar. Whisk until a smooth custard forms. *Chefs Tip: To make the cinnamon sugar, mix 1 tsp of ground cinnamon to 1 cup of castor sugar.3. Heat a medium-sized non-stick pan until medium heat has been reached.4. Gently dip the cut bread fingers in the Ricoffy custard until evenly coated. 5. Fry the coated fingers on the hot pan on each side until golden brown, about 5 minutes per side.6. In the meantime, add the remaining 1 teaspoon of Ricoffy and the ice cold NESTL Ideal Evaporated Milk to a bowl. Using an electric whisk, whisk the ideal milk until soft peaks have formed.*Chefs tip: Soft peak is reached when the scooped ideal milk just holds its shape.7. Once the fingers are cooked, place them onto a serving platter to serve immediately. The french toast fingers are best served hot.8. Pile 2 Ricoffy French Toast fingers on a side plate with a dollop of Ricoffy cream, a sprinkling of fresh berries and a mint leaf. Serve the French toast fingers with a cup of Ricoffy and ENJOY!Planning to try this?If yes, please share your pictures with us on the Foodies Of SA Group on Facebook https://www.facebook.com/groups/foodiesofsa