French toast with strawberries and chocolate
Not going to lie, writing this post without any leftover French toast is a struggle. I was editing the photos on the tube yesterday when the doors suddenly opened and the smell of French toast filled the carriage. It was like I'd actually willed it into existence! If these photos evoke the same rumbly tummy sensation in you, don't suffer, just hurry up and make this! It's as simple and straightforward as all my recipes and will make all your eaters very happy.
It was Richa's birthday on Friday, which is a legitimate excuse to make something this indulgent. With our new jobs, I'm generally pretty relaxed in the mornings whereas Richa dashes around in a frenzy. Knowing she had a busy day in the office before she'd be able to let her hair down with her friends, I wanted to start her special day on a sweet note. I spoke to my parents the day before and none of us could believe our little Ichie was turning twenty-two. Who knew someday she'd be working and paying bills and doing a passable job at being a grown up? ;) I'm just kidding. We're all really proud of you, girl.
Richa's favourite toppings for waffles or crepes are strawberries and chocolate, so it didn't take a genius to put them on French toast. A lot of people put chocolate spread between the slices of bread before soaking and frying but to me this seems like a terrible idea as the sides of the bread in the middle remain dry. After all, the beauty of French toast is its custardy richness all the way through the bread, along with its buttery toasted sides. Instead, I make sandwiches with two hot slices of French toast and one square of Lindt 70% dark chocolate (the hint of sea salt or chocolate orange ones are my favourites) - wonderful as it's just thin enough to melt perfectly without coercion, just dark and bitter enough to cut through the sweetness. You could, of course, use milk or white chocolate or even a dollop of Nutella without the effort of spreading. I don't put much sugar or syrup in the custard because you're almost always going to want some syrup trickling over the sides - but up this if you'd rather have it that way. And finally, the bread. You could use a plain white farmhouse type bread, ideally something soft and thick; or if you're in India, I know milk bread would be lovely. But if it's an occasion like a birthday, go all out and get a loaf of buttery, pillowy brioche. It was almost made for French toast. Enjoy!
French toast with strawberries and chocolate
Serves 3.
INGREDIENTS
- 6 slices of thick-cut, day-old brioche
- 1/2 cup milk of choice
- 1 teaspoon sugar or maple syrup
- 1/2 cup milk of choice
- 2 eggs
- 1 teaspoon vanilla extract/paste
- 1/4 teaspoon cinnamon
- butter, for frying
- 3 squares of chocolate
- strawberries, quartered, to serve
METHOD
Whisk together the milk, eggs, vanilla, cinnamon and sugar until thoroughly combined. Pour into a wide flat dish.
Soak each slice of bread for 30 seconds on each side before frying in a little butter (about 1/2-3/4 teaspoon per slice) for 2 minutes per side or until golden-brown.
Create chocolate sandwiches by putting a square of chocolate on top of one hot slice and topping with another hot slice of French toast. Leave for a minute or until the chocolate melts.
Cut each sandwich into two triangles and serve with strawberries and maple syrup/dusting of icing sugar.
