Sarah Todd’s French Toast with Crème Fraiche
Ingredients
to make the custard
- 100g milk
- 100mL Bulla Thickened Cream
- 1 egg
- 1 egg yolk
- 25g caster sugar
- 1 tsp vanilla extract
- 1/2 orange, zest
- pinch cinnamon
- 1/2 lime, zest
To coat
- 1 brioche style loaf of bread (at home regular bread is fine), cut into 2cm thick slices
- 50g caster sugar
- 50g unsalted butter for cooking
To serve
- macerated blueberries
- icing sugar
- Bulla Crème Fraiche
Cooking Directions
- Place all ingredients for the custard into a bowl and stir together until well combined. Strain custard into a shallow baking dish.
- Place caster sugar in a separate dish. Soak the slices of bread nicely in the custard until fully coated, then dunk in the sugar.
- Add butter to a frying pan and place on medium heat. Place two slices of bread in the pan and cook for 3 minutes each side until caramelised. Repeat with remaining bread.
- Serve with macerated blueberries, icing sugar and a dollop of Bulla Crème Fraiche.
Ingredients
to make the custard
- 100g milk
- 100mL Bulla Thickened Cream
- 1 egg
- 1 egg yolk
- 25g caster sugar
- 1 tsp vanilla extract
- 1/2 orange, zest
- pinch cinnamon
- 1/2 lime, zest
To coat
- 1 brioche style loaf of bread (at home regular bread is fine), cut into 2cm thick slices
- 50g caster sugar
- 50g unsalted butter for cooking
To serve
- macerated blueberries
- icing sugar
- Bulla Crème Fraiche