GINGERBREAD FRENCH TOAST WITH CINNAMON HONEY SAUCE

For the French Toast:

• 2 Eggs


• 1/4 cup Heavy Cream (60ml)


• 1/4 cup Milk (60ml)


• 1 teaspoon Mixed Spices (ground cinnamon, star anise, cloves or ginger)


• French Baguette (2.5cm/1inch thick, a day or two old – 12 slices)


• 3 tablespoons Unsalted Butter , for frying (50g)

For the Cinnamon Honey Sauce/Dip:

• 1 teaspoon Cinnamon


• 3 tablespoons Unsalted Butter , Heaped (50g)


• 5 tablespoons Honey


• 2 tablespoons Lemon Juice , Freshly Squeezed (30ml)


• 1/4 cup Heavy Cream (60ml)

1. 
   

   In a mixing bowl or an oven dish, whisk the eggs, milk, cream and spices until well combined.

   
   


2. 
   

   Slice the baguette into 2.5cm (1inch) slices.

   
   


3. 
   

   Melt butter in a frying pan. Dip each bread slice in the batter and add them to the pan. Cook until nice golden. This will take about 1-2 minutes. Flip each bread slice over and cook for a further 1-2 minutes or until golden.

   
   


4. 
   

   For the Cinnamon Honey Dip you simply melt butter in a sauce pan. Add cinnamon, honey and lemon juice. Stir until well combined. Slowly pour in the cream while stirring constantly. Slowly bring to a boil and stir for a further minute.

   
   


5. 
   

   Pour over the toast or dip each French toast in and enjoy

   
   

Via 5 minutes recipes https://ift.tt/2qawdZa

Patner Pinterst

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