Unleash Your Culinary Creativity with Irresistible Fruit Loaf and Dreamy French Toast Delights

Morgs Pots
Jul 5
2 min read

Updated: Aug 6

Fruit Loaf - see video here https://youtu.be/HDGIKVuw8a8?si=DDJvHuwuo_xu3dMI

1 sachet of instant yeast

2 tsp of sugar - we're dialing it down, so sweeten to your liking!

3 tsp of Maple syrup for that extra sweet touch instead of more sugar

1 cup of warm milk

3 cups of Bread flour or just plain flour

2 tsp of All spice

1/2 tsp of salt

1 1/2 cups of soaked sultanas - let them soak overnight (a splash of spiced rum makes it delightful!)

1 lemon zest

3 tbsp of melted butter, preferably unsalted - keep it cool so our yeast stays happy!

1 egg

Combine all dry ingredients

Mix yeast with warm milk and sugar, and watch it activate!

Knead for 10 minutes until the dough is smooth and stretchy

Let it rise for 1 hour

Give it a light knead

Let it rise for another hour or until it doubles in size

Shape into rolls and let them rise again

Place in Morgs Pots large fry pan to rise until double in size

Bake in the char griller, oven, or Webber at 350-400 until it's beautifully golden brown

✨🍽️ Bonus Recipe ✨

Spiced Rum Sultana Bread French Toast

A delicious twist on a breakfast classic, this French toast uses slices of homemade sultana bread that’s been soaked in spiced rum — giving it a rich, warm flavour that’s perfect for a weekend treat.

Ingredients:

2 eggs
½ cup of milk
Pinch of salt and pepper
Optional: pinch of cayenne pepper for heat
A few slices of homemade spiced rum-infused sultana bread
A small smear of butter

Method:

Crack the eggs into a shallow bowl and lightly beat them with the milk, salt, pepper, and optional cayenne.
Dip each slice of sultana bread into the mixture, allowing it to soak briefly on both sides.
Heat your Morg’s Pot over the camp stove, induction or coals, adding a smear of butter to coat the surface. This one we cooked on induction for the French toast
Fry each slice until golden brown on both sides, pressing lightly for an even cook.
Serve hot with your favourite toppings — think maple syrup, yoghurt, or even a splash more rum for the adventurous.

All recipes in this book are cooked using Morg’s Pots