For the French toast
2 free-range eggs
100ml/3½fl oz lactose free double cream
100ml/3½fl oz lactose free milk
1 tbsp icing sugar
½ tsp ground cinnamon
2 slices gluten free white bread
25g/1oz lactose free butter
For the Chantilly cream
150ml/5fl oz lactose free double cream
For the strawberry sauce
50ml/2fl oz water or red wine
fresh mint sprig
For the French toast, whisk the eggs in a bowl together with the lactose free cream, lactose free milk, icing sugar and cinnamon until well combined. Soak the gluten free bread slices in the mixture.
Melt the lactose free butter in a frying pan and fry the soaked gluten free bread for 2-3 minutes on both sides, or until golden-brown and crisp.
Remove the fried gluten free bread from the pan and drain on kitchen paper.
For the chantilly cream, lightly whip the lactose free cream with the icing sugar until soft peaks form when the whisk is removed from the bowl.
For the strawberry sauce, place the strawberries, water (or wine) and icing sugar in a food processor and blend until smooth. Push the mixture through a sieve to remove any pips.
To serve, place the French toast on a plate, top with the chantilly cream and spoon around the strawberry sauce. Garnish with the strawberries and mint.
Recipe adapted from: Good Food