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Tag: toast

Spoil yourself with these Stuffed French Toast Skewers


French toast is perfect for breakfast or brunch, it is simple and delicious, plus you will have so much fun making it.

Most of you have made French toast before, but have you tried French Toast on Skewers? Spoil yourself and the family with these Stuffed French Toast Skewers made with Coupland’s premium Our Country Harvest White Toast Bread, they are so simple to make, and surely it will brighten up anyone’s morning. Have kids in the family? Get them involved too!


Stuffed French Toast Skewers

Total cooking time: 30 min




  • 1 loaf of Coupland’s premium Our Country Harvest White Toast Bread
  • Strawberry jam
  • 1 tsp cinnamon powder
  • ½ cup creamy peanut butter
  • 1 cup sliced fresh strawberries (or bananas)
  • 4 large eggs
  • 3/4 cup of milk
  • 3/4 teaspoon vanilla extract
  • Maple syrup (or golden syrup)
  • Bamboo skewers
  • Additional maple syrup and sliced fresh strawberries (or bananas)


  1. Spread jam over four slices of Coupland’s premium Our Country Harvest White Toast Bread, top with sliced strawberries, and sprinkle with cinnamon.
  2. Spread peanut butter over another four slices of bread, place them over the jammed slices to make jam peanut butter sandwiches stuffed with strawberries.
  3. Lightly grease a large flat pan, bring it to medium heat.
  4. In a shallow bowl, whisk eggs, milk, 3 tablespoon syrup and vanilla until blended.
  5. Dip the sandwiches in egg mixture, allowing each side to soak 10 seconds. Place sandwiches on heated flat pan, toast 3-4 minutes on each side or until golden brown.
  6. Transfer sandwiches to a cutting board, brush sandwiches with remaining syrup. Cut sandwiches into quarters.
  7. Prepare some bamboo skewers, alternately thread French toast quarters, halved strawberries. Serve with additional syrup and fruit.


Show us your finished creation on Instagram using #couplandscreation


Get the kids, and try out this super cute Deviled Egg Chick recipe!


This would be the perfect breakfast treat for your family over this Easter break! Remember to get your Coupland’s Toast Bread out of the freezer so you can have some toast on the side.



  • 12 large eggs hard boiled and peeled
  • 1/3 cup mayonnaise
  • 1 1/2 tsp dijon mustard* or add to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp salt (or to taste)
  • 1 small carrot peeled and sliced into rings
  • 6 black olives


  • A straw (plastic, paper, or steel)
  • A sharp knife (parental/caregiver help)


  1. Peel 12 hard-boiled eggs.
  2. Carefully with a sharp knife, slice off a very thin layer from the base of the egg – this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
  3. In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth.
  4. Transfer mixture into a snap lock bag or pastry bag, and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to stick together.
  5. For the eyes, poke through an olive with a straw several times, then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths to make tiny little triangles. Insert 2 olive spots for eyes and 2 carrot wedges the beak.
  6. Set chicks on a platter and garnish with fresh parsley or dill to give them that “free range” feel.


*No dijon? No problem! Substitute with 1 1/2 tsp white wine vinegar


Recipe credit to Natasha’s Kitchen


Show us your finished  chicks on our Instagram or Facebook page!
Who knew baking a delicious Bread and Butter Pudding would be so easy? Serve this delicious heart-warming pudding after dinner with some fresh cream or ice cream – yum!


  • 6 – 10 slices of Coupland’s Our Country Harvest White Toast Bread
  • Butter or margarine for spreading
  • 4 tbsp of a fruit of your choice
  • 2 eggs
  • 2 tbsp white sugar
  • 2 cups of Dairy Dale Milk
  • 1 tsp vanilla essence
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon



  1. Preheat oven to 180 degrees fan bake.
  2. Cut each slice in half diagonally to make two triangles.
  3. Spread one side of each triangle with some butter or margarine.
  4. Lay four bread triangles butter side down in a small dish approximately 20cm x 20cm (one that you might use to make a pie or small lasagne).
  5. Sprinkle with some of the fruit.
  6. Repeat step 3 and 4 to form layers using the remaining bread and fruit.
  7. Finish with a layer of bread with the butter side up.
  8. Beat the eggs and sugar together, then add the Dairy Dale Milk and vanilla.
  9. Pour over the bread and butter and then sprinkle the top with nutmeg and cinnamon.
  10. Place the small dish inside a large roasting dish filled with water to come 3/4 the way up the sides of the small dish.
  11. Bake for 30 minutes, or until golden brown and set.


To Serve
Divide among bowls and top with fresh cream or ice cream – delicious!



  • If you have kids who are not to fond of bread crusts, feel free to cut them off.
  • Our Bakers have suggesting to try adding raspberries, stewed peaches or currents and sultanas to the recipe as your fruit of choice.


How will you be having your bread and butter pudding?

The ultimate comforting winter lunch! Soup and lightly toasted bread spread with butter.



  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • Salt and Pepper
  • 2 tbsp flour
  • 1 can whole peeled tomatoes in juice
  • 2 cups chicken or vegetable stock
  • 2 basil sprigs



  1. Heat oil and butter in a large saucepan over medium heat.
  2. When butter melts, add onion, garlic, and a pinch of salt.
  3. Cook, stirring often, until onion and garlic are soft and golden.
  4. Stir in sifted flour and cook for 1 minute.
  5. Add 1 can of whole peeled tomatoes in juice, stock and basil sprigs.
  6. Bring to boil, then cover and reduce heat to low. Simmer until tomatoes are very soft and breaking down.
  7. Discard basil sprigs and let cool slightly.
  8. Working in batches, puree soup in the blender until smooth. Return to saucepan and heat. Season to taste with salt and pepper.


To Serve
Divide among bowls and top with basil leaves, a drizzle of oil and cracked black pepper. Lightly toast a couple of sliced of of Coupland’s Our Country Harvest White Toast until golden, spread with butter and dunk’em.


Tomato Soup can be cooled at room temperature and stores in an airtight container in the fridge for up to 5 days.


What’s your ultimate comfort meal?

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