Table of Contents
- Creamy, fluffy, sweet, crunchy and oozing with a buttery sauce
- Best French Toast Recipe
- Stale vs fresh bread for French Toast
- French toast batter
- How do you avoid soggy French Toast?
- French toast maple butter sauce
- Similar Recipes on flaevor.com
- Recipe: Maple Cardamom Butter French Toast
Creamy, fluffy, sweet, crunchy and oozing with a buttery sauce
This Maple Cardamom Butter French Toast might not be the most beautiful-looking plate of food, but there is something deeply satisfying about the sweet soft, toasted cream and egg-soaked bread pan-fried in butter and topped with caramelized banana and pecan nuts. And if that wasn’t enough, a rich buttery maple sauce infused with floral cardamon oozes and hugs every corner of the dish.
Best French Toast Recipe
It’s all about the bread. Bread options vary from classic white thick-cut toasting bread, Jewish challah bread, sourdough, Austrian butter bread, and decadent fluffy buttery brioche bread as used in this recipe.
Stale vs fresh bread for French Toast
Stale bread is the best choice. However, if you only have fresh bread, the trick is to toast it very lightly on each side and then allow it to cool completely before coating it with the egg and cream mixture. This will give it a more robust structure and help the overall texture as if it were stale.
French toast batter
A combination of milk and cream whisked with egg helps develop a rich fluffy inside. To obtain a lovely toasted crunch on the outside you will need just a little patience when it comes to pan-frying.
How do you avoid soggy French Toast?
To avoid soggy toast, don’t fry too quickly over a high heat. Use just enough butter to coat the pan and fry for longer over a low-medium heat to allow the inside to set while forming a nice crust on the outside.
French toast maple butter sauce
Of course, the sauce is undoubtedly the best part, tying all the ingredients together. Maple syrup and butter are a match made in heaven, creating a caramel-like flavour, while cream cools it all down and adds a velvety, decadent touch.
Similar Recipes on flaevor.com
- Cardamon – What is cardamon and how to use it in your cooking
- Raspberry Tahini Chocolate Brownies
- Pear Raspberry and White Chocolate Crumble
Recipe: Maple Cardamom Butter French Toast
Maple Cardamom Butter French Toast
Ingredients
French Toast
- 4 thick-cut slices of brioche bread preferably stale
- 2 eggs
- 80ml milk
- 80ml cream
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp ground cardamom
- Brown sugar for sprinkling
- Butter for frying
Topping
- 1 medium-large banana
- 20 Peacan nuts
Maple Cardamom Butter Sauce
- 60g butter
- 125ml maple syrup
- 60ml cream
- ½ tsp ground cardamon
Instructions
- The Bread: If you are using fresh bread rather than stale bread, lightly toast the brioche on each side. Allow it to cool completely and dry a little. This can be done the night before. The drier and staler the bread, the better it will absorb the egg mixture.
- The Batter: Place the eggs, cream, milk, maple syrup, vanilla, nutmeg, cinnamon and cardamom in a bowl and whisk until smooth.
- Soak the brioche in the batter for 5 minutes, turning frequently to ensure each slice is evenly coated and soaked.
- Meanwhile, make the maple cardamom butter sauce: Combine the maple syrup and butter in a saucepan over medium heat. Stir slowly until the butter is melted and the sauce begins to bubble. Whisk in the cream, then remove from the heat and allow the sauce to cool.
- Frying the bread: Heat a non-stick frying pan over a low to medium heat. French toast requires patience to cook to the centre and develop a crispy outer crust, so slow frying is key. Gently fry on each side until toasted and golden brown.
- Toppings: While the brioche is cooking, prepare the pecans and banana. Heat another non-stick pan with a tablespoon of butter. When the butter has melted, add the pecans, coat with butter and sprinkle with a little brown sugar. Continue to move the pan for another 30 seconds to caramelise. Be careful not to burn them. Remove and set aside.
- Using the same pan, add more butter. When melted, coat the banana slices, sprinkle with a little sugar and caramelise on each side.
- To finish: Place the brioche slices on top of each other. Top with banana slices and pecans. Drizzle with maple cardamom butter sauce. Serve with ice cream, clotted cream or mascarpone for an extra decadent touch.
Serving Suggestion: Serve with a glass of dry prosecco or champagne
