Sunday Frenchtoast

Step 1/7

• 2 eggs
• 1⅓ egg yolks
• 150 ml milk
• ⅔ tsp cinnamon
• salt
• ⅔ tsp vanilla extract
• 20 g brown sugar

• baking dish
• whisk

Whisk all ingredients in a deep baking dish until everything is mixed.

Step 2/7

• 5⅓ slices stale brioche

• baking sheet

Dip both sides of the bread slices in the egg mixture, lay on a baking sheet and let them rest for about 10-15 min

Step 3/7

• salt
• 166⅔ g rolled oats
• 66⅔ g sliced almonds
• ⅔ tbsp coconut oil
• 1⅓ tbsp maple syrup

• baking sheet
• bowl
• wooden spoon

For the crunch mix all ingredients and place the mixture flat on a baking sheet and bake in the oven at 180 degree celsius for about 10 min or until golden brown. Take it out of the oven and let it cool.

Step 4/7

• ⅔ tsp vanilla extract
• 2⅔ tbsp sugar
• 166⅔ g mascarpone cheese
• ⅔ orange

Whisk mascarpone cheese till light and fluffy, season it with the juice of half a Orange, sugar and vanilla. If it is too thick for your personal taste than you can add a splash of milk to thin it out. Set it aside.

Step 5/7

• ⅔ tsp cinnamon
• salt
• ⅔ glas cherries
• 20 g starch

Strain the Glas of cherries to have the juice Now pour the cherries into a sauce pan along with the sugar and bring it to a simmer. Combine the starch with a tbsp of cherriejuice and when the cherries are simmering mix the slurry in. Now cook until thickened. Season with cinnamon and a little salt.

Step 6/7

• butter for frying

• frying pan

Put some butter in a large frying pan at medium high heat and fry the brioche slices for 4-5 min each side. Lay them on a plate.

Step 7/7

• mint leaves

Lay two slices of french toast on a plate, pour a spoon of cream and cherries over and sprinkle the crunch around it. Garnish with mint to make it extra fancy.

Enjoy your meal!