Lamington French Toast Recipe

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Carmen Modified: September 15, 2021
Lamington French Toast Recipe

How To Make Lamington French Toast

Classic french toast is fused with an Aussie favorite, Lamington, to create this unique treat. Pair it with raspberry jam syrup for a fruity twist.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



For French Toasts:

  • 2largeeggs
  • ½cupmilk,full fat, low fat or skim milk
  • 1tsppure vanilla extract
  • 4slicesday-old bread of choice

For Lamington Icing:

  • cupsicing sugar,powdered
  • ¼cupcocoa powder
  • ¼cupwarm water,or boiling
  • ½cupdesiccated coconut,or finely shredded coconut

For Raspberry/Strawberry Syrup:

  • ¼cupRaspberry Jam,or Strawberry Jam
  • 3tbspboiling water


  1. Whisk eggs and milk together in a wide shallow dish. Add one piece of bread at a time to soak in the egg mix.

  2. Heat a lightly buttered pan over medium heat. Fry each bread until golden on each side and cooked through. Repeat with each slice.

Lamington Icing:

  1. In another shallow dish, whisk together the icing sugar and cocoa powder. Add the warm/boiling water and mix until a thick chocolate sauce-like icing forms.

  2. Prepare a separate shallow dish with the coconut and set aside.

  3. Dip each french toast into the chocolate icing until all sides are evenly covered; allow any excess icing to drip off, then place each chocolate covered french toast into the bowl of coconut, turning to evenly cover.

  4. Sprinkle coconut over the top to get a good coating.

Jam Syrup:

  1. Combine the jam and water in a serving jug, and whisk until a syrup forms.

  2. Drizzle the jam syrup over the top to serve!


  • Calories: 315.86kcal
  • Fat: 8.41g
  • Saturated Fat: 4.98g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 1.73g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 54.26g
  • Fiber: 4.27g
  • Sugar: 33.46g
  • Protein: 8.67g
  • Cholesterol: 96.05mg
  • Sodium: 206.99mg
  • Calcium: 100.41mg
  • Potassium: 260.96mg
  • Iron: 2.56mg
  • Vitamin A: 54.03µg
  • Vitamin C: 2.15mg
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