Rachel Khoo French cinnamon toas

FRENCH CINNAMON TOAST WITH APPLE COMPOTE AND CRÈME FRAÎCHE


Rachel Khoo French cinnamon toast with apple compote and crème fraîche

Being English I would call this ‘eggy bread’ but it just doesn’t have quite the same ring as ‘French toast’, does it ?

This is the kind of recipe where you can play around with the toppings. No apples, slice a banana and melt some chocolate or make some hot caramel sauce…The options are endless.

For the apple compote

6 dessert apples
2 tsp ground cinammon
4 tbsp caster sugar
25g unsalted butter
100 ml water

For the French cinnamon toast

4 x slices of brioche or any white bread, crust removed
2 eggs, beaten
100ml milk
5 tbsp caster sugar
1 tsp ground cinnamon
A few knobs of butter to fry bread

1 small pot of crème fraîche

Serves 4

To make the apple compote :
Melt butter and sugar in pan. While the butter and sugar begin to caramelise, peel, core and roughly chop the apples. Once the butter and sugar are a golden brown colour, add apples. Stir well, add the water and cinnamon. Cover and cook on low heat for about 20 minutes or until the apples are soft. Taste, add more cinnamon or sugar if you want.

To make the ‘French toast’ :
Melt butter in pan. Beat eggs and milk, pour into a shallow bowl. Mix sugar and cinnamon together and put into a shallow bowl. Soak bread in egg mixture (don’t oversoak bread otherwise bread will fall apart). Place in pan, fry about 3 minutes or until golden brown on each side. Drain on paper towel and then dip into sugar/cinnamon mixture.

Serve while the toast is still hot with a good helping of compote and crème fraîche.