Not-so frenchy toast

Breakfast will be done in a jiffy with this indulgent recipe cooked in an air fryer

  • Serves 4
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  • 2 medium oranges
  • 1/4 cup maple syrup
  • 150 grams cherries, pitted, halved, plus 16 whole cherries, extra
  • 3 eggs
  • 1/4 cup milk
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste
  • 8 2cm thick slices sourdough bread
  • 1/3 cup Greek yoghurt
  • 1/4 cup flaked natural almonds, toasted
  • Cooking oil spray
  • Extra maple syrup and ground cinnamon, to serve


  • 1
    Peel a thin strip of rind from 1 orange and finely grate 1 teaspoon rind. Squeeze juice from both oranges; you will need ½ cup juice.
  • 2
    Combine orange strip, orange juice and maple syrup in a small heatproof bowl with halved and extra whole cherries. Pull out the pan and basket of a 5.3-litre air fryer. Place bowl in the basket. Slide the pan and basket back into appliance. Set temperature to 180°C and set timer for 4 minutes, to preheat air fryer and warm the cherry mixture.
  • 3
    Whisk grated orange rind, eggs, milk, cinnamon and vanilla in a shallow dish until combined. Dip half the bread slices, one at a time, into egg mixture, turning until soaked; drain away excess.
  • 4
    Taking care, pull out the air-fryer pan and basket; remove bowl with cherry mixture and cover to keep warm. Spray the basket with oil. Place the soaked bread slices in basket. Keep temperature set at 180°C and set timer for 10 minutes; cook, turning halfway through cooking time, or until bread is browned and cooked through.
  • 5
    Transfer French toasts to a plate; cover to keep warm. Repeat dipping remaining bread slices in egg mixture, then repeat cooking with more oil spray.
  • 6
    Serve French toasts topped with yoghurt, flaked almonds, and warm cherry mixture, drizzled with extra maple syrup and sprinkled with cinnamon.