HALLOWEEN FRENCH TOAST
Recipe (Serves 2)
DOWNLOAD RECIPE PDF
INGREDIENTS
FRENCH TOAST
3 egg yolks
120ml full fat milk
3 tbsp light brown sugar
1 tsp vanilla extract
6 thick slices brioche bread
2 tbsp unsalted butter
FIG, BLACKBERRY AND RASPBERRY
COMPOTE
3 figs, sliced into quarters
70g blackberries
70g raspberries
6 tbsp light brown sugar
BLACKBERRY MAPLE SYRUP
100g blackberries
1 tsp lemon juice
120ml maple syrup
TO SERVE
6 tbsp Crème fraiche
Fresh blackberries, raspberries and
figs
1 tbsp icing sugar
ALLERGENS HIGHLIGHTED IN BOLD
PREPARATION
Start by making the blackberry maple syrup. Place the blackberries
and lemon juice in a small saucepan. Mash the blackberries with a
potato masher, place a lid on the pan then heat over a medium-
high heat. Bring to the boil and simmer for 5-6 minutes, until the
blackberries release their liquid. Remove from the heat and strain
the liquid in a bowl using a sieve. Mix in the maple syrup and put to
one side.
For the compote, place the figs, blackberries, raspberries and sugar
in a pan. Heat over a medium heat. Bring to the boil, place a lid on
the pan and simmer for 8-10 minutes, stirring occasionally, until the
liquid is slightly syrupy. Turn off the heat.
To make the French toast, mix together the egg yolks, milk, sugar
and vanilla extract in a wide, shallow bowl. Melt half of the butter in
a large frying pan over a medium-high heat. You’ll need to work in
two batches. Take 3 slices of bread and dip in the egg mixture,
covering the bread on both sides. Place the bread in the pan and
cook for 4-5 minutes, turning once, until browned on both sides.
Remove from the pan. Melt the remaining tablespoon of butter and
repeat with the remaining bread.
To assemble the French toast, place a piece of the toast on a plate.
Spoon on 1.5 tbsp of crème fraiche and top with a spoonful of the
compote. Place a second piece of toast on top, spoon on a further
1.5 tbsp of crème fraiche, then top with a spoonful of compote.
Top with a third piece of toast, then spoon on a little more compote
and decorate with fresh berries and sliced figs. Repeat with the
second stack of French toast.
Sprinkle on the icing sugar and drizzle with the blackberry maple
syrup before serving