French Toast

French Toast - Bruno Albouze - The Real Deal

French Toast Recipe
Serves 4.
4 stale Kugelhopf cut into 3 slices, or 4 thick slices of brioche or bread
3 ea. whole egg
0.7 cup (130g) sugar
1 pinch cinnamon
1.6 cups (half/half) or heavy cream
1 Tbsp (15g) dark rum (optional).
Blend all ingredients together. Soak brioche slices for 2 hours or until completely moisturized – drain before searing. Sear in a hot frying pan with some butter for about 3 minutes on both sides or until cooked through. Keep warm.

Dried Fruits Chutney
1.4 ounces (40g) dried apricot / 1.4 oz dried prune / 1.4 oz dried figs / 1.4 oz dried dates, all diced
1 Tbsp (15g) butter
1 Tbsp (15g) agave syrup, honey or regular or brown sugar
1 Tbsp (15g) apple cider vinegar.
1 ounce (25g) walnuts, crushed and toasted
1 ounce (25g) pistachios, crushed and toasted.
Apricot Marmalade
7 ounces (200g) fresh apricot, diced
1/2 Tbsp (7.5g) butter
Granulated sugar to taste.
A drizzle of Kirsch alcohol (optional).

Saute dried fruits cubes in butter and sugar for about 2 minutes on high heat. Deglaze with apple cider vinegar, reduce heat and cook for 5 min more. Transfer mixture to a bowl. Clean frying pan. Dice out fresh apricots and saute with butter and sugar on high for 2 min. Reduce heat, put lid on and let cook for 5 min more. Fold in dried fruit mixture, the toasted walnuts and pistachios. Add a drizzle of Kirsch – Relax the chutney with some water if too thick. Keep at room temp.

Place warm toast on a plate along with a couple of tablespoons of the room temperature dried fruit chutney. Enjoy!

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