Recipe: Berrylicious French Toast with „Blood“ Syrup
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2 Servings
INGREDIENTS
FRENCH TOAST
3 egg yolks
120ml full fat milk
3 tbsp light brown sugar
1 tsp vanilla extract
6 thick slices brioche bread
2 tbsp unsalted butter
FIG, BLACKBERRY AND RASPBERRY COMPOTE
3 figs, sliced into quarters
70g blackberries
70g raspberries
6 tbsp light brown sugar
BLACKBERRY MAPLE SYRUP
100g blackberries
1 tsp lemon juice
120ml maple syrup
TO SERVE
6 tbsp Crème fraiche
Fresh blackberries, raspberries and figs
1 tbsp icing sugar
Allergens are marked in bold
Step 1
Start by making the blackberry maple syrup. Place the blackberries and lemon juice in a small saucepan. Mash the blackberries with a potato masher, place a lid on the pan then heat over a medium-high heat. Bring to the boil and simmer for 5-6 minutes, until the blackberries release their liquid. Remove from the heat and strain the liquid in a bowl using a sieve. Mix in the maple syrup and put to one side.
Step 2
For the compote, place the figs, blackberries, raspberries and sugar in a pan. Heat over a medium heat. Bring to the boil, place a lid on the pan and simmer for 8-10 minutes, stirring occasionally, until the liquid is slightly syrupy. Turn off the heat.
Step 3
To make the French toast, mix together the egg yolks, milk, sugar and vanilla extract in a wide, shallow bowl. Melt half of the butter in a large frying pan over a medium-high heat. You’ll need to work in two batches. Take 3 slices of bread and dip in the egg mixture, covering the bread on both sides. Place the bread in the pan and cook for 4-5 minutes, turning once, until browned on both sides. Remove from the pan. Melt the remaining tablespoon of butter and repeat with the remaining bread.
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Step 4
To assemble the French toast, place a piece of the toast on a plate. Spoon on 1.5 tbsp of crème fraiche and top with a spoonful of the compote. Place a second piece of toast on top, spoon on a further 1.5 tbsp of crème fraiche, then top with a spoonful of compote. Top with a third piece of toast, then spoon on a little more compote and decorate with fresh berries and sliced figs. Repeat with the second stack of French toast.
Step 5
Sprinkle on the icing sugar and drizzle with the blackberry maple syrup before serving.
