Recipe Arnold Hoon

House and Leisure Food - - CONTENTS -

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,

chopped (op­tional)

Serves 4

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.

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