Ingredients
Hint:
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
kochen@bettybossi.ch
Caramel sauce
Egg mixture
French toast
How it's done
Caramel sauce
Bring the milk and caramel to the boil in a pan, stirring until the caramel has dissolved.
Egg mixture
Beat the eggs, milk, vanilla sugar and cinnamon in a wide dish. Place the slices of zopf bread in the dish in batches, leave to soak for approx. 5 mins. Turn the bread and leave to soak for a further 5 mins.
French toast
Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the slices of bread in batches for approx. 3 mins. on each side until golden brown. Plate up the French toast, sprinkle with the pecan nuts. Drizzle the caramel sauce over the top.
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