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Abu Dhabi, UAEThursday 20 September 2018

How to make: French toast

Bobby Griffing, head chef at Catch Dubai, shows us how to make the best French toast in town

DUBAI, UNITED ARAB EMIRATES, 26 JUNE 2017. 

Chef Bobby Griffing, Catch Dubai. 

The contemporary restaurant, best known for serving innovative dishes, opened in Fairmont Dubai on Sheikh Zayed Road on 2015.

Photo: Reem Mohammed / The National (Section: WK) ID 37409
DUBAI, UNITED ARAB EMIRATES, 26 JUNE 2017. Chef Bobby Griffing, Catch Dubai. The contemporary restaurant, best known for serving innovative dishes, opened in Fairmont Dubai on Sheikh Zayed Road on 2015. Photo: Reem Mohammed / The National (Section: WK) ID 37409

Ingredients:

Two thick slices of brioche bread; 25ml milk, 25ml cream, half an egg, sugar and cinnamon for the batter; one banana, sliced; vanilla ice cream; 30g of mixed berries, 5g of sugar and a pinch of salt for the berry compote.

French toast prepared in the kitchen at Catch Dubai. Reem Mohammed / The National
DUBAI, UNITED ARAB EMIRATES, 26 JUNE 2017. French toast prepared in the kitchen at Catch Dubai.The contemporary restaurant, best known for serving innovative dishes, opened in Fairmont Dubai on Sheikh Zayed Road on 2015.Photo: Reem Mohammed / The National (Section: WK) ID 37409

Method:

▶ Make your batter by mixing your milk, cream and eggs in a bowl. Add sugar and cinnamon according to taste. Remove the crusts and dip your slices of bread in the mixture. Leave for 20 seconds or so.

▶ Put a good-sized knob of butter into a frying pan. Place the pan on medium heat.

▶ Cook your slices of bread for 20 to 30 seconds. Turn and repeat.

▶ When golden brown, remove your toast from the pan. Scatter a couple of teaspoons of sugar into the pan and use this area to caramelise your banana slices. Make sure to cook each slice on both sides.

▶ To plate, stack your two pieces of toast on top of each other. Sprinkle with a layer of sugar powder, topped with a scoop of vanilla ice cream. If you are feeling ambitious, serve your French toast with a handmade mixed berry compote, consisting of 10g of raspberries, 10g of blueberries and 10g of blackberries. For every 30g of mixed berries, add 5g of sugar and a pinch of salt in a saucepan and cook over a low heat for 10 minutes, stirring gently.

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