PULL-APART CHOC CARAMEL FRENCH TOAST

Woman’s Day (Australia) - - Food To Love -

SERVES 6 PREP 15 MINS COOK 35 MINS

Pre­heat oven to mod­er­ate, 180°C. Line a large roast­ing tray with foil. In a large bowl, gen­tly whisk 1 ½ cups milk, 2 eggs, 1 tbsp pure ic­ing sugar, 2 tsp vanilla essence. Set aside 15 mins. Slice a medium sour­dough cob in a criss­cross pat­tern three-quar­ters of the way through the loaf. Ar­range cob on a piece of bak­ing pa­per and place on foil in tray. Gen­tly pour egg mix­ture over cob, open­ing up slices to en­sure it ab­sorbs evenly. Ar­range 200g block caramel choco­late, bro­ken into squares, into slices. Cover with foil. Bake 20 mins. Un­cover, bake 10 mins. Set aside 5 mins, serve dusted with ic­ing sugar and ac­com­pa­nied with berries, if liked.

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