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I love inviting people to brunch. It’s perfectly timed between breakfast and lunch so that everyone can tuck in without a second thought. You can prepare this spicy French toast bake the evening before and pop it into the oven the next day. That way you can chat to your guests instead of spending the time in the kitchen. The bread is softened and moistened while marinating in the spicy vanilla sauce and becomes crispy when baked in the oven.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One shallow baking dish (holding approx. 2 l), greased
How it's done
Boil the cashew nuts in water for approx. 30 mins. and drain.
Blitz the chia seeds in a food processor. Add water and leave to swell for approx. 10 mins.
Puree the cashew nuts with the chia seeds, banana and all ingredients up to and including ground cloves in the blender.
Layer the slices of bread like tiles in the prepared dish. Pour over the icing. Cover the dish with aluminium foil and chill for at least 2 hours or overnight.
Approx. 20 mins. in the centre of an oven preheated to 170°C. Remove the foil and cook for a further 25 mins. Remove, cool a little, dust with icing sugar, drizzle with maple syrup and dot some coconut milk yoghurt on top.
|Serve with:||Seasonal fruit.|
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