French toast with caramel
Ingredients
for 4 people
| 3 tbsp | milk |
| 150 g | soft caramels, finely chopped |
| 3 | eggs |
| 3 dl | milk |
| 1 pack | vanilla sugar |
| ½ tsp | cinnamon |
| 350 g | zopf bread, cut into slices approx. 2 cm thick |
| 2 tbsp | clarified butter |
| 50 g | pecan nuts, coarsely chopped |
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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