GINGERBREAD FRENCH TOAST WITH CINNAMON HONEY SAUCE
41 sec read
For the French Toast:
1teaspoonMixed Spices(ground cinnamon, star anise, cloves or ginger)
French Baguette(2.5cm/1inch thick, a day or two old – 12 slices)
3tablespoonsUnsalted Butter, for frying (50g)
For the Cinnamon Honey Sauce/Dip:
3tablespoonsUnsalted Butter, Heaped (50g)
2tablespoonsLemon Juice, Freshly Squeezed (30ml)
In a mixing bowl or an oven dish, whisk the eggs, milk, cream and spices until well combined.
Slice the baguette into 2.5cm (1inch) slices.
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.
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.
Pour over the toast or dip each French toast in and enjoy