How to make Jenny Morris's Ultimate French Toast
Oh the guilt of telling my children they may not have a sweet until they have eaten their breakfast or dinner.
And then out comes this delicious, indulgent chocolate-loaded French toast for breakfast. It makes a great special occasion breakfast treat and is perfect for the times when no one is watching.
My Ultimate French Toast (Serves 4)
1 cup (250ml) cream
200g 70% dark chocolate,
1 Tbstbs butter, at room temperature
8 slices of bread
3 – 4 large eggs, beaten
1 tsp honey
¼ tsp ground cardamom
extra butter, for frying
1 tsp oil, for frying
icing sugar, for dusting
a few mint leaves
Let’s get going with the chocolate ganache. Heat the cream in a small saucepan, and stir in the chocolate till it melts.
Remove from the heat and stir in the butter, one small piece at a time, to make sure it is properly incorporated, then whisk till the ganache starts to thicken. Cool and set aside till needed.
Place the eggs, honey and cardamom into a bowl, and blend together well.
Soak the bread in the egg mixture, taking care not to over-soak.
Heat some butter with a teaspoon of oil in a non-stick frying pan, and fry the bread till lightly crisp and golden. Drain on paper towels.
To assemble, place French toast on too a plate. Top with ganache and raspberries, garnish with a sprig of mint, and finish off with a dusting of icing sugar.
Tip: Use large simple-shaped cookie cutters to ring the changes. Place the bread onto a flat surface and cut circles, triangles, hearts, or whatever you fancy, out of the centre of each slice before soaking and frying.
Recipe from Jenny Morris’s Yumcious cookbook.