FRENCH TOAST WITH BUTTERSCOTCH AND FRESH FRUIT TOPPINGS
Recipe Arnold Hoon
for the butterscotch sauce
1 cup sugar 50g unsalted butter 1 cup cream 1t vanilla extract Amarula liqueur (optional)
for the French toast
1 day-old baguette 3 eggs 350 ml milk 1 vanilla pod, split lengthways and seeds scraped out (or 2t vanilla extract) sunflower oil, for frying 1 banana, peeled and sliced 1 guava, peeled and sliced cashew nut brittle,
crushed (optional) white chocolate,
Make the butterscotch sauce in advance by melting the sugar, butter, cream and vanilla in a saucepan. Bring to the boil and cook on a high heat for a minute. Reduce the heat to medium and cook for five to seven minutes, until it turns a caramel colour and the sauce begins to thicken. Remove from the heat and leave to cool, refrigerating until use. For a local twist, add a splash of Amarula to the mixture before storing.
Line a baking tray with paper towel. To make the French toast, slice the bread into eight 2cm-thick slices. Beat the eggs, milk and vanilla seeds together and dip the bread slices into the mixture until well saturated. Pour the oil (about 3mm to 5mm deep) into a frying pan and place over hot coals (the recipe is intended for use with an outdoor fire, but fry over a medium heat if using a stove). Fry the bread until golden brown, turning over regularly to prevent it from burning. The French toast is ready when the slices have puffed up a little. Remove from the pan and place the toast on the paper towel to drain any excess oil.
Arrange four slices of the French toast on a serving platter, top with the sliced fruit and pour some of the butterscotch sauce over the fruit. Add another slice of French toast, drizzle a little more butterscotch sauce on top and finish with more fresh fruit. Garnish the banana-topped French toast with crushed cashew nut brittle and the guava-topped French toast with chopped white chocolate, if desired.