French toast with cinnamon sugar pangrattato
Monday - March 1, 2021 10:17 pm ,
Category : RECIPES
Ingredient:
1/2 loaf sourdough bread, stale, cut into 6 slices
2 tbsp sunflower oil
2 tsp ground cinnamon
1/3 cup (75g) caster sugar
3 eggs
2 tsp vanilla bean paste
1/4 cup (60ml) thickened cream, plus extra whipped to serve
80g unsalted butter, chopped
Method:
For the compote, place rhubarb in a saucepan over medium heat. Add caster sugar and 1/4 cup (60ml) water. Bring to a simmer and cook, stirring occasionally, for 5-8 minutes until rhubarb is very soft. Remove from heat and set aside to cool.
Trim hard crusts, then whiz crusts in a small food processor to coarse crumbs. Heat oil in a frypan over medium-high heat. Add crumbs and cook, tossing, for 3-4 minutes until light golden. Add cinnamon and 2 tbs caster sugar, and cook for a further 1-2 minutes until golden and crisp. Set aside to cool.
Slice sourdough slices into triangles. Whisk eggs, vanilla, cream and remaining 2 tbs sugar in a bowl. Soak sourdough in egg mixture for 30 seconds, then place on a baking tray ready to fry.
Melt half the butter in a frypan over medium heat. In batches, cook half the egg-soaked bread for 1-2 minutes each side until golden and cooked through. Drain on paper towel, then repeat with remaining butter and bread.
Serve the French toast with compote, sugar pangrattato and whipped cream.
1/2 loaf sourdough bread, stale, cut into 6 slices
2 tbsp sunflower oil
2 tsp ground cinnamon
1/3 cup (75g) caster sugar
3 eggs
2 tsp vanilla bean paste
1/4 cup (60ml) thickened cream, plus extra whipped to serve
80g unsalted butter, chopped
Method:
For the compote, place rhubarb in a saucepan over medium heat. Add caster sugar and 1/4 cup (60ml) water. Bring to a simmer and cook, stirring occasionally, for 5-8 minutes until rhubarb is very soft. Remove from heat and set aside to cool.
Trim hard crusts, then whiz crusts in a small food processor to coarse crumbs. Heat oil in a frypan over medium-high heat. Add crumbs and cook, tossing, for 3-4 minutes until light golden. Add cinnamon and 2 tbs caster sugar, and cook for a further 1-2 minutes until golden and crisp. Set aside to cool.
Slice sourdough slices into triangles. Whisk eggs, vanilla, cream and remaining 2 tbs sugar in a bowl. Soak sourdough in egg mixture for 30 seconds, then place on a baking tray ready to fry.
Melt half the butter in a frypan over medium heat. In batches, cook half the egg-soaked bread for 1-2 minutes each side until golden and cooked through. Drain on paper towel, then repeat with remaining butter and bread.
Serve the French toast with compote, sugar pangrattato and whipped cream.
