A toast to the French

What’s not to love about that clas­sic French com­bi­na­tion of soft, sweet brioche dipped in egg, fried in but­ter and dusted in sugar? Surely the most deca­dent of break­fast dishes, this com­pi­la­tion of twists on the tra­di­tional make the per­fect sweet in­dul­gen

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay recipes pho­tog­ra­phy styling

baked french toast with poached rhubarb and ri­cotta

2 eggs ½ cup ( 125ml) sin­gle ( pour­ing) cream 1 tea­spoon vanilla ex­tract 1 ta­ble­spoon caster sugar 4 thick slices raisin toast 1 cup ( 200g) ri­cotta 1 ta­ble­spoon ic­ing sugar, sifted poached

rhubarb 350g rhubarb, trimmed and cut into

15cm lengths 1 tea­spoon vanilla ex­tract ½ cup ( 110g) caster sugar rind of 1 or­ange, re­moved with a peeler Pre­heat oven to 200C. Place the eggs, cream, vanilla ex­tract and sugar in a bowl and whisk to com­bine. Place the bread in a large bak­ing dish lined with non- stick bak­ing pa­per. Pour over the egg mix­ture and set aside for 15 min­utes, turn­ing halfway. Beat the ri­cotta and ic­ing sugar to­gether un­til smooth and re­frig­er­ate un­til needed. To make the rhubarb, place the rhubarb, vanilla, sugar and or­ange rind in a small bak­ing dish and toss to com­bine. Cover with foil and bake for 10- 12 min­utes or un­til ten­der. Set aside. Bake the French toast for 20- 25 min­utes or un­til the bread is golden. Serve the French toast with ri­cotta, rhubarb and pan syrup.

Serves 4.

ba­nana and caramel french toast

2 eggs ½ cup ( 125ml) sin­gle ( pour­ing) cream 1 tea­spoon vanilla ex­tract 1 ta­ble­spoon caster sugar 8 thin slices brioche 1 cup store- bought caramel fill­ing* 2 ba­nanas peeled and thinly sliced

length­ways 2 ta­ble­spoons un­salted but­ter Ic­ing sugar, for dust­ing Place the eggs, cream, vanilla ex­tract and sugar in a bowl and whisk to com­bine. Spread each slice of bread with caramel fill­ing and top half the slices with ba­nana. Sand­wich with the re­main­ing bread. Melt 1 tea­spoon but­ter in a large non- stick fry­ing pan over medium heat. Dip 2 sand­wiches in the egg mix­ture and cook for 2 min­utes each side or un­til golden and crisp. Set aside and keep warm. Re­peat with re­main­ing but­ter and sand­wiches. Dust with ic­ing sugar to serve.

Serves 4.

french toast with cin­na­mon sugar and maple syrup

2 eggs ½ cup ( 125ml) sin­gle ( pour­ing) cream 1 tea­spoon vanilla ex­tract ¼ cup ( 55g) caster sugar 2 ta­ble­spoons un­salted but­ter 16 thin slices sour­dough baguette 1 tea­spoon ground cin­na­mon maple syrup, to serve Place the eggs, cream, vanilla ex­tract and 1 ta­ble­spoon of the sugar in a bowl and whisk to com­bine. Melt 1 tea­spoon but­ter in a large non- stick fry­ing pan over medium heat. Dip one- third of the bread slices into the egg mix­ture and cook for 1- 2 min­utes each side or un­til golden and crisp. Set aside and keep warm. Re­peat with the re­main­ing but­ter and bread. Mix to com­bine the re­main­ing sugar and the cin­na­mon. Di­vide the French toast be­tween plates, sprin­kle with the cin­na­mon sugar and driz­zle with maple syrup to serve.

Serves 4.

* You can find caramel fill­ing in the bak­ing sec­tion of the su­per­mar­ket. You can also use dulce de leche, avail­able from spe­cialty food stores and del­i­catessens.

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