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
- Maple syrup 250 ml (1 cup)
- 35% cream (baking cream) 500 ml (2 cups)
- Apple and blackcurrant smoothie 120 gr (1 smoothie)
French toast
- Slices of homemade or commercial brioche bread 4 x 2 units
- Eggs, lightly beaten 4
- 3.25% milk 125 ml (1/2 cup)
- Butter 60 ml (1/4 cup)
