French Toast, Three Ways- SORTEDfood

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Ingredients

#1 Banana French Toast 

For the toast

  • 5 large eggs
  • 125ml double cream
  • 1 tsp cinnamon powder
  • 50g caster sugar
  • 1 lemon
  • 1 banana, ripe
  • 1 loaf brioche
  • 2 tbsp unsalted butter 

For the toppings

  • 2 bananas
  • 2 tbsp caster sugar
  • 1 tbsp unsalted butter
  • 150g mascarpone
  • 2 tbsp icing sugar 

# 2 Vegan French Toast 

For the toast

  • 2 tbsp cornflour
  • ¼ tsp ground turmeric
  • 1 tsp cinnamon powder
  • 500ml oat milk
  • 50g soft light brown sugar
  • 1 orange
  • 1 loaf white bread
  • 50g chia seeds
  • 50g poppy seeds
  • 50g sesame seeds, toasted
  • 20g sunflower seeds
  • 2 tbsp coconut oil 

For the toppings

  • 200g mixed fresh berries
  • 4 tbsp maple syrup
  • 2 tbsp icing sugar

# 3 Slow Roasted Tomato and Basil French Toast 

For the tomatoes

  • 12 plum tomatoes
  • 1 tbsp olive oil
  • 2 sprigs thyme 

For the onions

  • 2 red onions
  • 1 tbsp olive oil
  • 1 tbsp soft light brown sugar 

For the bread

  • 30g hard Italian cheese
  • 4 large eggs
  • 100ml double cream
  • 1 tsp dried oregano
  • ½ tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp caster sugar
  • 2 tsp salt
  • 1 white bloomer, stale
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 50g unsalted butter 

For the toppings

  • 150g bocconcini mozzarella
  • 80g watercress
  • 4 sprigs basil

Method

#1 Banana French Toast

1. Crack the eggs into the beaker of a Triblade System Hand Blender and pour in the double cream, cinnamon and sugar. Zest in the lemon and add the banana. Blitz to a smooth custard consistency using the wand. Pour into a deep roasting tray big enough for several slices of bread to lay in to soak. Cut the bread into 4 slices about 2cm thick and lay in the custard to soak for 5-6 minutes, turning halfway through.

2. Preheat a frying pan over a medium heat and add the butter. Lift up a soaked slice of bread carefully and allow excess custard to drip from it. Transfer straight to the pan and repeat with the other slices (you may have to cook in batches). Fry for a couple of minutes on each side, long enough to gain an even golden colour on each side and to cook the custard in the middle of the bread without drying it out. Keep warm until needed.

3. Peel and slice the banana for the topping. In a mixing bowl toss the slices with the sugar.

4. Put a frying pan over a high heat and add the butter. When it’s foaming add the banana slices and fry for a few minutes until well caramelised, then repeat on the other side.

5. Use the cleaned Triblade Hand Blender with whisk attachment to whip the mascarpone with the icing sugar in a bowl and scoop some onto each slice of French toast. Divide the caramelised bananas between the slices and serve.

Serves 4

 

# 2 Vegan French Toast

1. Tip the cornflour, turmeric and cinnamon powder into a small mixing bowl. Stir in a splash of the milk to make a smooth paste. Pour the remaining milk into a medium saucepan and put it over a medium heat. Add the sugar and zest of the orange. Pour in the corn flour mixture and whisk continuously over a very low heat for 10 minutes, until it’s the consistency of thick custard.

2. Pour into a deep roasting tray big enough for several slices of bread to lay in to soak. Cut the bread into slices about 2cm thick and lay in the custard to soak for 5-6 minutes, turning halfway through.

3. Tip the seeds into the Chopper Attachment of a Triblade System Hand Blender and blitz to a rough crumb. Preheat a frying pan over a high heat and add the coconut oil. Lift up a soaked slice of bread carefully and scrape excess custard away. Coat it in the seeds and transfer straight to the pan. Repeat with the other slices (you may have to cook in batches). Fry for a couple of minutes on each side, long enough to gain an even golden colour on each side and to cook the custard in the middle of the bread without drying it out.

4. Top each slice with plenty of the berries. Drizzle over the maple syrup and dust everything with icing sugar.

Serves 4

 

# 3 Slow Roasted Tomato and Basil French Toast

1. Preheat the oven to 110ºC. Halve the tomatoes and spread them cut side up over a baking tray. Drizzle over a little olive oil and top with thyme leaves. Season with salt and pepper and bake in the oven for 3 hours.

2. Peel and slice the onions using a thin slicing disc on a Compact Food Processor. Heat a large saucepan over a medium heat and add the vegetable oil, onion slices and the sugar. Fry gently for 20 minutes, stirring regularly. Keep warm.

3. Grate the cheese into the wiped out Compact Food Processor using the extra fine grating disc, then crack in the eggs. Add the double cream, oregano, garlic powder, paprika, sugar and salt and whisk together with the whisk attachment. Pour into a deep roasting tray big enough for several slices of bread to lay in to soak. Cut the bread into 4 slices about 2cm thick and lay in the custard to soak for 5-6 minutes, turning halfway through.

4. Peel and crush the garlic cloves. Preheat a frying pan over a medium heat and add the olive oil, a knob of the butter and the crushed garlic cloves. Lift up a soaked slice of bread carefully and allow excess custard to drip from it. Fry for a couple of minutes on each side, long enough to gain a golden colour on each side and to cook the custard in the middle of the bread without drying it out. Repeat with the other slices (you may have to cook in batches).

5. Drain the french toast briefly on kitchen paper, then serve on a plate topped with some caramelised onions, tomatoes, mozzarella balls, watercress and basil leaves.

Serves 4

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