Saturday, June 2, 2012

French Toast with Caramel Sauce

I made this a while back, back when it was Mothers' Day - what's that? Maybe 3 weeks ago? Anyway, it's the first Mothers' Day that I've been home with my mother and grandmother, but unfortunately, I we couldn't have a real Mothers' Day lunch or dinner because I had rehearsal, and that was followed by a surprise party for our conductor, who was turning 60 the next day. In the end, I treated my mother and grandmother to Din Tai Fung the day before, and made breakfast of french toast! :) 

Ingredients for French Toast
  • 8 slices of stale bread (I used wholewheat)
  • 4 eggs
  • 1/2 cup whole milk
  • 3 tablespoons butter
  • pinch of salt to taste
  • [optional] fresh cut fruits
Ingredients for Caramel Sauce
  • 1/2 cup white sugar
  • 1/4 cup cream
  • 3 tablespoons butter
  • some water

  • Crack the eggs on a flat bowl, add milk and salt, and beat until even.
  • Soak the slices of bread in the milk mixture.

  • In a heated pan (medium heat), add a knob of butter, and add the egg-soaked bread slices to the pan. 
  • Fry until one side is golden brown (about 4 minutes), then flip over to the other side. 
  • When the other side is golden brown, remove from heat. 
  • Repeat for the remaining slices of bread.

  • Add the sugar in a saucepan, and add enough water to 'wet' the sugar. 
  • Heat the sugar on medium-high heat, and stir with a spoon while heating. 
  • When the sugar bubbles and turns slightly brown, add in the butter and keep stirring.
  • When the butter has melted, wait for 10 seconds, then remove sugar from the heat.
  • Slowly stir in the cream, and voila! You have caramel sauce.
  • Stack the french toast pieces a la pancakes, and drizzle some caramel sauce over it.
  • Serve.

No comments:

Post a Comment