French toast with sticky toffee walnut sauce, served with whipped vanilla cream
Fri, 23 March 2018
Whether you call it French toast or eggy bread, everyone is bound to love this easy to make decadent family treat for the weekend.
The toffee walnut or hazelnut sauce, remember guys its always about you!, is so easy to make that this is sure to become a family favourite.
Ingredients for the eggy bread/french toast
50/100 ml milk ( depends on how thick you slice your bread, you want your bread to bathe in the velvety liqiud) soft brown sugar 2 tsp vanilla extract a few drops cinnamon a pinch good quality white bread or brioche 2-4 thick slices (depending on how big each slice is)
Ingredients for the sticky toffee sauce
maple syrup 4 tbsp
double cream 150ml
walnuts or hazlenuts and broken into pieces clarified butter nutmeg
Whisk the eggs with the sugar, vanilla, cinnamon and a pinch of salt.
Put the sliced bread in a shallow dish and pour the egg mixture over it, making sure it‘s completely covered. Leave for 20 minutes to soak.
Meanwhile, tip the maple syrup and cream into a pan and let them bubble until the mixture thickens a little.
Add the nuts and a pinch of salt, and let it bubble for another minute.
Heat a frying pan to a medium heat and add a little clarified butter.
Add the bread and fry for about 2 minutes on each side. Grate a little nutmeg over the french toast before you flip the slices to cook the other side, cook until the edges brown and the egg mixture begins to crisp up.
Slide the french toast onto 2 plates and spoon over the sticky toffee walnuts and serve with a little whipped vanilla cream,( add a few drops of vanilla extract to your cream before whisking )
If you need to ease your conscience then scatter a few blueberries around the plate.
If you're looking for a Friday fish dish that is quick and simple to prepare then look no further than this morning's Seafood Pie. Fishmonger George Stephens joined us to dish up this family favourite.