Anna Barnett’s French Toast with Coffee, Caramel and Hazelnut Syrup by
Serves: 4
Cost CuttingEco FriendlyQuick Make
Ingredients:
1 medium/small crusty white loaf, sliced into generous doorstop style slices5 large free-range eggs, whisked
3 tbsp caster sugar
pinch of sea salt
2 pinches of ground nutmeg
1 pinch of mace
2 pinches of cinnamon
3 heaped tbsp plain four
oil for frying
30g butter for frying
For the coffee, caramel and hazelnut syrup:
90g butter125g light brown sugar
1 ½ tsp of Lavazza’s Prontissimo instant coffee
170ml single cream
¼ tsp vanilla bean paste
pinch of sea salt
For the banana ice cream:
4 bananas roughly chopped and frozenmethod:
- Mix together all French toast ingredients to make an egg mix and soak the bread in this for around 30 seconds, flipping so each side is evenly coated.
- Heat a non-stick pan with a generous drizzle of oil, fry bread on both sides until golden and crisp adding a small knob of butter once it starts to begin to turn crispy. This will ensure you cook it thoroughly without burning the bread. Remove from the heat and keep warm in the oven.
- Melt the butter in a small pan over a medium to low heat until completely melted. Whisk the sugar, instant coffee and cream into the melted butter, making sure the coffee has fully dissolved. Gently bring to the boil whisking the whole time. Reduce the heat and continue to whisk for another 2-3 minutes to allow the sauce to thicken a little, remove from the heat and add in the vanilla paste.
- Blitz the frozen banana in a food processor and scoop into balls to serve alongside the French toast with a drizzle of the syrup.
