for 4 servings
- For the fruit salad
small Pineapple (peeled, cored and sliced)
pink Grapefruit (peeled and sliced)
small honeydew melon (peeled, deseeded and chopped)
- 7 ounces
Strawberries (hulled and sliced)
- For the French toast
- ½ cup
- 1 tablespoon
- 2 tablespoons
- 4 slices
- sugar (to serve)
For the fruit salad, mix together all the fruit and set aside.
For the French toast, beat the eggs with the milk and the sugar.
Heat the butter in a frying pan (skillet) until bubbling. Dip the bread into the egg mixture and fry in batches for 2-3 minutes on each side or until golden brown.
Slice the bread in half diagonally and place on serving plates. Spoon over the fruit and sprinkle over a little sugar to serve.