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French toast topped with maple English cream

French toast topped with maple English cream

Crêpes, bread and sandwiches | Easy | 1 hour
Crêpes, bread and sandwiches
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 450
  • Lipides 12 g 18 %
    • Saturated fat  4 g
    • ++ Trans fat 0.1 g 21 %
  • Cholesterol 230 mg
  • Sodium  340 mg 14 %
  • Carbohydrate 73 g 24 %
    • Fibre  10 g 40 %
    • Sugars  39 g
  • Protein 17 g
    • Vitamin A 20 %
    • Vitamin C 20 %
    • Calcium 25 %
    • Iron 25 %
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Recipe details

Ingredients

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Directions

  1. In a microwave-safe bowl, heat 250 mL (1 cup) of milk on maximum power for 2 minutes. Add 60 mL (¼ cup) maple syrup and stir. In another bowl, whisk together the corn starch and 2 egg yolks, whisking vigorously for about 1 minute, or until corn starch is completely dissolved.
  2. Gradually add hot milk mixture to egg yolks, whisking constantly. Cook in microwave on medium power 4 minutes, stirring each minute. Set aside maple English cream to cool. Cover and cool completely in the fridge, about 2 hours or overnight.
  3. Whisk two eggs with remaining milk and maple syrup in a bowl.
  4. Heat a large, non-stick skillet over medium-high heat. Dip bread slices in egg and milk mixture until well coated. Cook slices one at a time, about 1 minute per side or until golden.
  5. Serve 2 slices of French toast with peach and pear wedges. Top with maple English cream and enjoy!

Chef 's secret :
English cream keeps up to 3 days in the fridge. Use it for dessert to top your favourite fruits.

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