French toast with ricotta cream and strawberry syrup

To make ricotta cream, in a medium bowl, beat ricotta, cream and icing sugar until smooth.

To make the strawberry syrup, heat a large heavy frying pan over medium-high heat. Add the strawberries and maple syrup and cook for 1 min or until the strawberries soften just slightly and begin to release their juice to form a syrup. (Don't let the strawberries cook too long or they will become mushy and lose their beautiful shape.) Remove from heat and keep warm.

To make the French toast, in a large rectangular baking dish, whisk the eggs and milk to blend. Place the bread slices in the egg mixture and soak, turning once, for 5 mins or until the bread has absorbed the egg mixture.

Divide the butter between 2 large heavy non-stick frying pans and heat over medium heat until the butter melts. Remove the bread slices from the baking dish and sprinkle 1 side liberally with caster sugar. Place the bread, sugar-side down, in the pans and cook for 2½ mins each side or until the bread is golden brown and heated through.

To serve, place 1 slice of French toast on each plate. Spoon the strawberry sauce over and serve with a dollop of ricotta cream.