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Cornflake French Toast
Cornflake French Toast
You Are Sorted | P.141
Makes 4
Ingredients
For the berries
400 g summer berries
50 g soft light brown sugar
1 lemon
For the toast
5 large eggs
125 ml double cream
1 tsp cinnamon powder
1 tbsp soft light brown sugar
1 orange
1 loaf white bread
250 g cornflakes
2 tbsp unsalted butter
For the toppings
100 g mascarpone
50 g white chocolate chips
4 tbsp maple syrup
2 tbsp icing sugar
Method
Tip the berries into a small saucepan and scatter over the brown sugar. Squeeze in about 1 tbsp of lemon juice and put the saucepan over a medium heat. Let the berries break down and bubble until the chunks are coated by a thick syrup.
Crack the eggs into a bowl and whisk in the double cream, cinnamon and sugar. Zest the orange into the bowl and whisk it all until combined. Pour into a deep roasting tray big enough for several slices of bread to lay in to soak. Cut the bread into 4 slices about 2cm thick and lay in the custard to soak for 5-6 minutes, turning halfway through.
Blitz or bash the cornflakes to a rough crumb. Preheat a frying pan over a medium heat and add the butter. Lift up a soaked slice of bread carefully and allow excess custard to drip from it. Coat it in the cornflakes and transfer straight to the pan. Repeat with the other slices (you may have to cook in batches). Fry for a couple of minutes on each side, long enough to gain an even golden colour on each side and to cook the custard in the middle of the bread without drying it out.
Top each slice with a big scoop of mascarpone, plenty of the berries and a scattering of white chocolate chips. Drizzle over the maple syrup and dust everything with icing sugar.
Cornflake French Toast
Cornflake French Toast
You Are Sorted | P.141
Makes 4
Ingredients
For the berries
400 g summer berries
50 g soft light brown sugar
1 lemon
For the toast
5 large eggs
125 ml double cream
1 tsp cinnamon powder
1 tbsp soft light brown sugar
1 orange
1 loaf white bread
250 g cornflakes
2 tbsp unsalted butter
For the toppings
100 g mascarpone
50 g white chocolate chips
4 tbsp maple syrup
2 tbsp icing sugar
Method
Tip the berries into a small saucepan and scatter over the brown sugar. Squeeze in about 1 tbsp of lemon juice and put the saucepan over a medium heat. Let the berries break down and bubble until the chunks are coated by a thick syrup.
Crack the eggs into a bowl and whisk in the double cream, cinnamon and sugar. Zest the orange into the bowl and whisk it all until combined. Pour into a deep roasting tray big enough for several slices of bread to lay in to soak. Cut the bread into 4 slices about 2cm thick and lay in the custard to soak for 5-6 minutes, turning halfway through.
Blitz or bash the cornflakes to a rough crumb. Preheat a frying pan over a medium heat and add the butter. Lift up a soaked slice of bread carefully and allow excess custard to drip from it. Coat it in the cornflakes and transfer straight to the pan. Repeat with the other slices (you may have to cook in batches). Fry for a couple of minutes on each side, long enough to gain an even golden colour on each side and to cook the custard in the middle of the bread without drying it out.
Top each slice with a big scoop of mascarpone, plenty of the berries and a scattering of white chocolate chips. Drizzle over the maple syrup and dust everything with icing sugar.