French toast with apple, blackcurant and maple sauce
Preparation
20 min
Difficulty
Intermediate
Servings
4
Preparation
Apple, blackcurant and maple sauce
- In a skillet, pour the maple syrup and 35% cream. Bring to a boil. Add the apple and blackcurrant puree and cook for 2 minutes.
- Keep warm until serving.
French toast
- In a bowl, whisk the eggs and milk.
- Dip each slice, one at a time, into egg mixture, letting them soak thoroughly.
- In a large non-stick skillet, brown bread on both sides in butter.
- Serve on hot plates, top with sauce and garnish with fresh* seasonal fruits.
* Raspberries, blueberries, blackberries.
Ingredients
Apple, blackcurant and maple sauce
- 250 ml (1 cup) of maple syrup
- 500 ml (2 cups) of 35% cream (baking cream)
- 120 gr (1 smoothie) of apple and blackcurrant smoothie
French toast
- 4 x 2 units of slices of homemade or commercial brioche bread
- 4 lightly beaten eggs
- 125 ml (1/2 cup) of 3.25% milk
- 60 ml (1/4 cup) of butter
