with creme anglaise and strawberries
Pain perdu alle fragole
Lately French toast has experienced a renaissance in foodie circles, and with good cause as this version that has been drowned in creme anglaise and dotted with strawberries demonstrates.
French toast is like pancakes. A budget family dessert of ever present ingredients that can be made in less than 10 minutes. French toast can be spruced up with a zabaglione or a smooth creme anglaise and raw strawberries, but even so it is a fairly simple dessert to make.
For the French toast
4 slices of white bread
2 tbsp sugar
100 ml milk
Pinch of cinnamon
For the creme anglaise
2 egg yolks
2 tbsp sugar
1 tsp vanilla sugar
1 tbsp flour
100 ml milk (double cream can be used instead of you want a richer version)
For the strawberries
100 g fresh strawberries
1 tbsp sugar
Clean the strawberries, remove the stem and sprinkle them with sugar.
Set the strawberries aside for later.
Now make the creme anglaise :
Heat the milk in a casserole
Beat egg yolks with sugar and vanilla.
Add flour when the sugar has dissolved, and stir the yolks smooth.
Stir the milk in the egg mixture as soon as the milk starts to boil.
Return the creme to the casserole and heat it up, stirring all the time until it starts to thicken. It shouldn’t boil, as egg based sauces burn and separate easily.
Leave the creme anglaise to chill in the fridge.
The French toast should be prepared minutes before being served.
Beat eggs with first sugar and cinnamon, then add milk.
Soak each slice of bread thoroughly in the milky egg mixture.
Heat up the butter in a frying pan, and when the butter starts to turn brown fry the soaked bread slices for two minutes in both sides.
Arrange the French toast with creme anglaise, strawberries and a sprig of fresh mint.
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Mmm, it’s strawberry season here in Fethiye at the moment and we’ve been playing around with some different recipes. This one looks simple and tasty, too! Another excuse to go out and buy some more strawberries, then. :)
I eat them for breakfast, and they are quite good in salads and dessert soups as well. Think I could eat strawberries around the clock.