Gingerbread & Caramel French Toast
Add a Christmas twist to this sweet breakfast treat!
Servings: This recipe makes approximately 4 servings (2 slices per person).
Ingredients:
- (32394) Butter Brioche Loaf: 8 slices
- (12578) Fresh Eggs Medium: 4 eggs
- (39610) Double Cream: 200 ml
- (15760) Vanilla Paste: 1 tsp
- (50284) Ginger (Ground): 1 tsp
- (38791) Cinnamon (Ground): 1 tsp
- (87296) Vegetable Cooking Oil: 2-3 tbsp (for frying)
- (49027) Meadowland Professional: 50 gm (or butter)
- (89072) Topping Sauce - Salted Caramel: For drizzling
- (56722) Gingerbread Men: For garnish (optional)
- Sugar: 2 tbsp (for sweetness in the custard mix)
- Icing Sugar: For dusting (to create the 'snow' effect)
Instructions:
- Prepare the Custard Mixture:
In a large mixing bowl, whisk together 4 eggs, 200 ml of double cream, 1 tsp of vanilla paste, 2 tbsp of sugar, 1 tsp of ground ginger, and 1 tsp of ground cinnamon. Mix until smooth.
- Soak the Brioche:
Slice the butter brioche loaf into thick slices (about 1-inch thick). Dip each slice of brioche into the custard mixture, ensuring that both sides are fully soaked. Let the brioche sit in the mixture for 1-2 minutes to absorb the flavors.
- Pan-Fry the French Toast:
Heat a large skillet or non-stick pan over medium heat. Add 2-3 tablespoons of vegetable oil and 50 grams of Meadowland Professional (or butter). Once the butter has melted and started to sizzle, add the soaked brioche slices to the pan. Fry each slice for about 3-4 minutes on each side, or until golden brown and crispy on the outside but soft on the inside.
- Serve:
Place the cooked French toast slices on a plate. Drizzle generously with the salted caramel sauce. Dust with icing sugar to create a festive snowy effect. Garnish with crumbled gingerbread men or serve them whole on the side for extra Christmas charm.
Optional Add-ons:
- Add a dollop of whipped cream on top.
- Serve with a side of fresh fruit or berries to balance the sweetness.
