Crispy French toast with fresh starwberries and salted butter caramel
40
8
4
No
Ingredients
For the salted butter caramel:
- 150 ml (2/3 cup) of sugar
- 30 ml (2 tablespoons) of water
- 150 ml (2/3 cup) of 15% cooking cream
- 75 ml (1/3 cup) of butter
- 1 to 2 pinches of salt flower
For the French toast:
- 250 ml (1 cup) of milk
- 2 eggs
- 30 ml (2 tablespoons) of sugar
- 2 drops of vanilla essence
- 4 slices of bread
- 500 ml (2 cups) of crushed crispy oats cereals (like Croque Nature)
- 30 ml (2 tablespoons) of butter
- 16 minced strawberries
Preparation
Side-by-side mode
For the salted butter caramel:
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In a casserole, heat sugar with water for 3 to 4 minutes at medium heat, without stirring, until the preparation takes an amber tint.
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Meanwhile, heat cream a few seconds in the microwave.
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Add hot cream and butter in the casserole while stirring quickly. Heat at medium heat for 2 to 3 minutes, until obtaining an unctuous consistency.
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Add salt flower. Remove from heat.
For the French toast:
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In a deep plate, whisk milk with eggs, sugar and vanilla.
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Set bread slices into the plate and let soak a few seconds over each sides. Drain slices then coat with cereals.
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In a pan, heat butter at medium-low heat. Cook bread slices for 2 minutes over both sides. Serve with strawberries and salt flower caramel.
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