1 loaf Coles Bakery Pane di casa, cut into 8 slices
2 tablespoons icing sugar mixture, extra
1/4 teaspoon ground cinnamon, extra
Strawberries, extra, halved, to serve
Combine strawberries, 2 tablespoons icing sugar, vinegar and water in a medium bowl. Stand for 5 mins. Place strawberry mixture in a small saucepan over low heat. Cook, stirring occasionally, for 5 mins or until strawberries soften and a sauce forms. Set aside.
Meanwhile, whisk eggs, milk, cinnamon and remaining icing sugar in a medium bowl. Melt half of the butter in large frying pan on medium heat. Dip 4 bread slices into egg mixture for 10 seconds. Transfer to pan and cook for 1 min each side or until golden. Transfer to serving plates. Wipe pan clean. Repeat with remaining butter and bread.
Combine extra icing sugar and cinnamon in a bowl. Serve French toast topped with strawberry compote and fresh strawberries, dusted with the cinnamon sugar.
2 teaspoons fresh thyme leaves, plus extra to serve
150g taleggio, diced (see Note)
50g stale sourdough bread, finely chopped
3 teaspoons extra-virgin olive oil
Mixed leaves, to serve
Place dried mushrooms and boiling water in a heatproof bowl. Stand for 10 minutes. Drain, reserving liquid. Coarsely chop mushrooms.
Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions. Drain, return to pan.
Meanwhile, melt 50g butter in a small saucepan over medium-high heat. Add flour and cook, stirring, for 1 minute. Whisk in milk until smooth. Cook, stirring, over medium heat until mixture boils and thickens. Season.
Meanwhile, heat remaining butter in a large frying pan over high heat. Cook fresh mushrooms and thyme, stirring for 5 minutes or until tender. Add chopped dried mushrooms and toss until heated through.
Add white sauce, mushroom mixture, 2/3 of cheese and about 1/3 cup of drained mushroom liquid to the pasta. Toss over low heat until hot. Spoon into a 5-cup ovenproof dish. Toss bread in oil and sprinkle over pasta. Dot with remaining cheese.
Cook under a preheated grill for 3-4 minutes or until bread is golden and crispy and the cheese has melted. Serve immediately with mixed leaves.