Barbecue French Toast

• For the mint sugar, process sugar and mint until finely chopped. Set aside.
• Cut eight, 2cm-thick slices from the fruit loaf.
• Whisk the eggs, milk and sugar together in a large shallow dish. Add the fruit loaf one piece at a time, turning to coat both sides. Drain excess then transfer to a tray.
• Preheat the BBQ on high then turn to medium ready to grill.
• Brush both sides of the bread with butter. BBQ for 2-3 minutes on each side or until lightly charred. Remove to serving plates.
• Swirl the Nutella and labna together and spoon over the French toast. Top with strawberries and sprinkle with mint sugar.

Other Topping Options

• Beat 150g piece fresh ricotta with 1 tbsp icing sugar and 1 tsp vanilla extract until soft and creamy. Spread over the French toast and drizzle with fresh passionfruit pulp.

• Swirl 1 tbsp maple syrup and 1 cup thick Greek yoghurt together. Dollop over the French toast then top with fresh raspberries and a heaped spoonful toasted granola.

• Swirl 1 tbsp honey and 1 cup thick Greek yoghurt together. Dollop over French toast then top with fresh blueberries and a sliced banana. Drizzle with extra honey and sprinkle with toasted sesame seeds.