Bitton French Toast
INGREDIENTS
- 4 free-range or organic eggs
- 100 ml cream
- 1 vanilla pod, split and seeds scraped
- 4 tbsp caster sugar
- 4 tbsp ground cinnamon
- 8 tbsp clarified butter
- 8 thick slices white wood-fired bread (2–3 days old works best)
- 150 g strawberries, sliced
To serve
Fresh mint leaves, finely sliced (optional)
4 tbsp Bitton Orange Jelly
METHOD
Whisk together the eggs, cream, and vanilla seeds in a shallow dish.
In a separate bowl, combine the caster sugar and ground cinnamon. Place a non-stick frying pan over medium heat and melt 1 tablespoon of the clarified butter.
Dip a slice of bread into the egg mixture and allow it to soak for 1–2 minutes, ensuring it absorbs the mixture without becoming too soft. Dust both sides generously with the cinnamon sugar.
Place the bread into the hot pan and fry until golden brown on both sides. Remove and keep warm. Repeat with the remaining bread, adding more clarified butter to the pan as needed.
To serve, arrange two slices of French toast on each plate. Top with sliced strawberries, scatter with mint if using, and drizzle generously with Bitton Orange Jelly.
Serve immediately.
Serve 4.
