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Arme Ritter

French Toast
Deel op Facebook Print Recipe

Ingredients

Ingredients for 6 Servings

  • 6 Brioche rolls stale
  • 3 Eggs
  • ½ cup 125 ml Milk
  • 4 tsp 20 g Vanilla sugar
  • 3 tbsp 50 g Granulated sugar
  • 4 tsp 2 cl Rum
  • 3 Egg whites
  • 3.5 oz 100 g Dried plums, chopped
  • 3.5 oz 100 g Lingonberry compote
  • ½ tsp Cinnamon and confectioner’s sugar for dusting
  • Oil for frying

Instructions

  • Take the crusts off the brioche rolls by grating them, setting the crumbs aside.
  • Mix the milk with egg yolk, vanilla sugar, granulated sugar, and rum.
  • Pour over the brioche rolls and let them become saturated.
  • After 15 minutes, squeeze out the excess liquid, cut open to the middle, and fill with chopped dried plums and lingonberry compote.
  • Form the brioche rolls into balls.
  • Beat the egg white a bit, dip the brioche dumplings in it, and roll in the crumbs.
  • Heat oil in a pan and fry until golden on all sides.
  • Remove from the oil and let drip on paper towels.
  • Mix cinnamon and confectioner’s sugar.
  • Place the French toast on plates and dust with cinnamon sugar.

Notes & Wine Advice

Garnish Recommendation:

Preserved dried pears and plums or Cardamom berries
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Course; Dessert
Cuisine; European / French