Recipe

Rum sauce with French Toast

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by Kitchen Butterfly

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by Kitchen Butterfly

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by Kitchen Butterfly

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by Kitchen Butterfly

This recipe was entered in the contest for Your Best French Toast

This recipe was entered in the contest for Your Best Strawberries

This recipe was entered in the contest for Your Best Chili Pepper Recipe
Chef
Kitchen Butterfly's Notes: After boring my husband out of his mind cooking one french toast too many, I wooed him back with this 'encrusted version'. It worked....he loved it. Some tips: use whole meal bread – it is...
After boring my husband out of his mind cooking one french toast too many, I wooed him back with this 'encrusted version'. It worked....he loved it. Some tips: use whole meal bread – it is tastier (and healthier); it is a good way to use up left-over, slightly stale bread, though fresh bread also works well! I like to slice my bread diagonally in half to form triangles and I add the spices (wet and dry) e.g.cinnamon, vanilla powder, ginger to the egg mixture rather than to the crust mix. To crush the cornflakes and nuts, place in a ziploc bag and use a rolling pin to bash them up. You can also make the French toast with only egg whites and make ice-cream or creme brulee with the yolks. I also love to use a grill/griddle pan for the ridged look and texture. The rum sauce is adapted from one of my favourite cookbooks - Hot! Hot! Hot!

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1/2 cup dessicated coconut/coconut flakes Ask a question about this ingredient

1 tablespoon of water, room temperature Ask a question about this ingredient

1/2 a teaspoon cinnamon or vanilla powder (to taste) Ask a question about this ingredient

4-6 slices (wholemeal) sandwich bread (optional to cut into triangles) Ask a question about this ingredient

Fresh fruit eg bananas, strawberries, pineapple Ask a question about this ingredient

Mix the ingredients for the crust together - cornflakes, dessicated coconut, pecans and set in a wideish plate, so you can dip the eggy bread in with ease.
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Put the eggs (whites) into a wide, flat-bottomed bowl or plate and add the milk, maple syrup, water, salt and cinnamon or vanilla powder. Whisk/mix till well combined
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Put a pan to heat up on low-medium. While it heats up, set up the conveyor belt: bread, egg mix and crust mix. First dip one side of bread in egg mixture and turn so other side is coated and both sides are egg-soaked, then dip eggy bread in crust mix, again turning both sides so they are well crusted.
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By now, the pan should be hot - add a little (about a teaspoon) butter and let it brown till it gives off a fantastic toffee aroma - please don't let it burn. Then add a little cooking oil(about a teaspoon).
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Place the bread in and let brown on both sides, about 2/3 minutes each on low-medium heat, allowing it to cook well
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Serve warm with sliced bananas and strawberries and a quenelle of cold creme fraiche (a must!)
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1 fresh red chilli, deseeded and minced Ask a question about this ingredient

Put water in a saucepan and bring to the boil.
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Mix in brown sugar, minced chilli and rum. Heat on medium high, stirring until sugar has dissolved. {Be careful as this can flambe....}
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Turn off heat and serve with French Toast
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