GINGERBREAD FRENCH TOAST WITH CINNAMON HONEY SAUCE

41 sec read

For the French Toast:

  • 2 Eggs
  • 1/4 cup Heavy Cream (60ml)
  • 1/4 cup Milk (60ml)
  • 1 teaspoon Mixed Spices (ground cinnamon, star anise, cloves or ginger)
  • French Baguette (2.5cm/1inch thick, a day or two old – 12 slices)
  • 3 tablespoons Unsalted Butter , for frying (50g)

For the Cinnamon Honey Sauce/Dip:

  • 1 teaspoon Cinnamon
  • 3 tablespoons Unsalted Butter , Heaped (50g)
  • 5 tablespoons Honey
  • 2 tablespoons Lemon Juice , Freshly Squeezed (30ml)
  • 1/4 cup Heavy Cream (60ml)
  1. In a mixing bowl or an oven dish, whisk the eggs, milk, cream and spices until well combined.

  2. Slice the baguette into 2.5cm (1inch) slices.

  3. Melt butter in a frying pan. Dip each bread slice in the batter and add them to the pan. Cook until nice golden. This will take about 1-2 minutes. Flip each bread slice over and cook for a further 1-2 minutes or until golden.

  4. For the Cinnamon Honey Dip you simply melt butter in a sauce pan. Add cinnamon, honey and lemon juice. Stir until well combined. Slowly pour in the cream while stirring constantly. Slowly bring to a boil and stir for a further minute.

  5. Pour over the toast or dip each French toast in and enjoy

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