ABRASSAME’S FRENCH TOAST RECIPE

05 Apr ABRASSAME’S FRENCH TOAST RECIPE

We already have Easter is around the corner. It is the annual Christian commemoration of the Passion of Christ. In addition to celebrations and processions, in Abrassame what interests us the most is the revival of many traditional dishes that are scrumptious, such as French toast, one of the quintessential desserts during these dates.

Where does the French toast come from? The first appearance of this delicacy is in a recipe book by the Roman gourmet Marco Gavio Apicio dating from the 1st century. An ancient dessert that is more than 2,000 years old. It is normal for it to last so long because of how rich it is.

What does the French toast consist of? It is bread, several days old, soaked in milk, syrup or wine, coated in egg and later fried with olive or sunflower oil. To finish, it is sweetened with honey, molasses or sugar and crowned with a touch of powdered cinnamon. We make our French toast with brioche bread. Being sweet and very fluffy, it soaks up the milk more, leaving it super juicy and tasty.

We start with the recipe for the Abrassame super French toast. Quantities are for 4 people. You can always add or reduce equally depending on the number of people or how many French toast you are going to cook.

We start with the pastry cream, which we will use to cover the French toast once it is ready.

Ingredients:

– 500 ml of whole milk

– 4 XXL egg yolks

– 150 gr of white sugar

– 1 vanilla pod

– the peel of 1 orange

– 50 gr of cornflour

1- Open the vanilla pod and remove the seeds.

2- Peel the orange, keeping the peel without the white part, since the cream would make us bitter.

3- We put the milk to heat in a pot with the vanilla pod, the sugar and the orange peel. Turn off just at the point that it is going to start to boil and cover for 15 minutes to infuse.

4- After 15 minutes, we strain the milk and put it back over low heat.

5- In a separate bowl, mix the yolks with the cornflour and pour in the hot milk without stopping stirring so that no lumps come out.

6- Once the mixture is homogeneous, add the mixture again over low heat, stirring constantly with the whisk until it has the consistency of pastry cream.

7- Strain the mixture and reserve it

Now we will prepare the milk to soak the brioche bread.

Ingredients:

– 200 ml of whole milk

– 100 ml of cream 35%

– Peel of ½ orange

– Peel of ½ lemon

– ½ cinnamon stick

– ½ vanilla pod cut in half

– 30 gr of white sugar

1- Combine all the ingredients in a pot and let it boil for 1 minute.

2- Remove from the heat, cover the pot and let it infuse until the milk cools.

3- Strain the mixture and reserve.

And let’s go for the French toasts.

Ingredients:

– 2 slices of brioche bread 3 cm wide, three fingers approx.

– Milk to soak the French toast.

– 2 beaten eggs.

– Sunflower oil.

– Mixture of 90% sugar and 10% cinnamon

– Custard cream

– White sugar

– Icing sugar

1- Soak the slices of bread well in the infused milk. Calmly and lovingly, to make sure that the milk is well absorbed.

2- Let the slices of bread drain.

3- Meanwhile, we heat the sunflower oil.

4- Once it is very hot, we pass the slice of bread through the beaten egg and place the bread in the pan.

5- We fry them on both sides, for 5 minutes in total.

6- Drain the French toast again to remove excess oil.

7- Coat the French toast with the mixture of sugar and cinnamon

8- We cover the French toast with the pastry cream that we have reserved.

9- Add a little sugar on top of the cream and burn it with a blowtorch to make caramel.

10- Plate and crown with a pinch of icing sugar

The result is quite a spectacle for all the senses, generating the wow effect as a first reaction because it is visually impressive because of how big it is, then the smell gains strength with the smells of cinnamon, pastry cream… and when you taste it, it is an explosion of flavours for the taste buds.

In Abrassame we incorporated the French toast as a suggestion in Easter 2018. Being so successful and claiming, we decided to make a place for it on the menu, becoming one of the star desserts. In addition, due to its XXL size, it is ideal for sharing.