Thick cut French toast, vanilla custard, Peaches.
Ingredients
1x Thick cut brioche slice (3cm thick)
100g Vanilla custard
100g Peach slices
2g Icing sugar
MOP
To order place the French toast in the egg mix and fry on both sides then place in the oven for 4 minutes at 190c. To serve pour the custard on the bottom of the plate. Place the peached on top of the French toast and the place this on top of the custard.
Egg mix.
Ingredients
100g milk
100g eggs
100g caster sugar
50g cream
MOP
- Combine all ingredients and refrigerate for service
Vanilla Custard.
Ingredients
500g Double cream
100g Egg yolk
80g Sugar
1x Vanilla pod
MOP
Bring the cream, sugar and vanilla to boil. When it is boiling take off for the hit and add the yolk slowly and whisking all the time to make sure we don't overcook the yolk and scramble it. When everything is well combined, bring that to the heat and cook until you reach 85c.
Cool it down in a container with cling film touching the surface to prevent a skin from forming. Refrigerate till needed in service. Ensure the custard stays in the fridge during service, this must be served chilled
Brown Sugar Peaches.
Ingredients
1kg Peaches
150g Light brown sugar
MOP
cut the peaches into wedges and mix with the brown sugar. Roast these in the rational at 180c for 8-10 minutes depending on how hard the peaches are. If the peaches are soft do not roast them at all. Just mix with the light brown sugar.
Waiters Notes
Thick cut French toast served with homemade vanilla custard and brown sugar peaches.
Allergies: Gluten, egg, dairy