Gastronomixs

Caramelised French toast

A variation on an old classic. The lime and lemon zest bring a tangy element to the toast, while the caramelised sugar provides a wonderfully crunchy texture. Use stale bread and it is a perfect Waste to Taste component.

Caramelised French toast

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Ingredients

5

dl

milk

6

 

egg yolks (or 150g, pasteurised)

8

 

egg whites (or 200g, pasteurised)

50

g

sugar

1

 

vanilla pod

1

tbsp

zest of a lime and a lemon

450

g

stale white bread, sliced

200

g

cane sugar

 

 

butter and flour (for the baking tin)

Preparation method

  • Cut the vanilla pod in half lengthwise and scrape out the marrow.
  • Mix the milk with the egg yolks, egg whites, sugar, vanilla and citrus zest and beat well with a whisk. Refrigerate until needed.
  • Cut the bread into the desired shape and transfer to a shallow container.
  • Pour as much of the batter onto the bread so that it is barely covered. Allow to saturate for 20 minutes.
  • Transfer the bread to a rack to drip.
  • Fry the bread in clarified butter until it is golden brown. Drain on paper towels.
  • Allow the cane sugar to slightly caramelise in a frying pan.
  • Allow the fried bread to briefly caramelise on both sides.

Serving suggestions

  • As a dessert with vanilla ice cream.
  • As part of a dessert buffet. Serve with vanilla sauce.
  • Delicious with a tomato and vanilla compote and vanilla ice cream with spices.

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