I normally don't use so many eggs in my French toast, but I wondered if I could get a better result if I was more extravagant. Indeed- this is the richest, custardiest, pillowiest french toast I've ever had. It's soft but not soggy, not too eggy, and does my nice brioche loaf justice. The cinnamon compliments the mild sweetness of the honey, and it practically doesn't need any toppings.
Of course, it's better if you do. I made a simple sauce of chocolate and honey, puddinglike and bittersweet, creamy and perfectly balanced with the gentle flavour of the toasts. A topping of crunchy nutty pecans seals the deal- definitely a worthy weekend breakfast.
Honey Custard French Toast
From Mr. Breakfast
10-12 Slices of brioche or challah
1 3/4 C. Whole milk
1/2 C. Honey
1 1/2 Tsp. Cinnamon
1 Tsp. Cornstarch
Pinch of salt
1 TBSP Rum
1 Tsp. Vanilla extract
6 Eggs, beaten
About 2 TBSP Butter
Oil, to fry
Whisk together the salt, cornstarch and cinnamon. Set aside.
Mix the eggs, milk, honey, vanilla and rum. Whisk in the cinnamon mixture. Pour the mix into a shallow pan to a depth of about 2 cm.
Soak the bread slices for about 30 seconds per side. Heat a skillet pan with oil on medium and fry until golden brown, about a minute on each side.
Pat the excess oil off the finished pieces with a paper towel. Overlap the slices with a small sliver of the butter on top of each. Keep in a warm oven until ready to serve.
Chocolate Honey Sauce
1 C. Whole milk
2 Tsp. Cornstarch
1 Tsp. Vanilla sugar
1/4 C. Honey
40 g. Semisweet chocolate
About 1/2 C. Toasted pecan pieces, to serve
Heat 3/4 of the milk until steaming. Mix the cornstarch, honey, remaining milk and sugar in a small bowl. Pour into the hot milk and whisk thoroughly, cooking on medium-low until thickened. Stir in pieces of the chocolate until all are dissolved. Serve warm with the french toast. Serve pecans on the side.
No comments:
Post a Comment