Description
Pain perduВозможно you not familiar with this name, but if you go into the recipe, you'll likely find that version of such a toast prepared for Breakfast your mother or grandmother. I offer delicious, easy Breakfast recipe French chef Christophe Michalak. Croutons, cooked in a similar way, resemble the taste of mouth-watering creamy cake. And not only small family members, but you do get Breakfast these caramelized toast with great pleasure! In Canada, French toast is called "Rap dore" – "gilded bread". The English name of "French toast". Spain – "La torrija". In Switzerland it's called "Сroute doree" - "Golden crust". In Germany, they say "Armer Ritter" meaning "poor knight". In Portugal, the French toast is traditional dish of Christmas and is called "Rabanadas".
Ingredients
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Cream
120 ml
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Milk
60 ml
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Sugar
40 g
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Yolk egg
2 piece
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Bread
8 piece
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Butter
Cooking
The bread for this toast you can't take fresh - he will limp. In the evening leave the bread on the table, in the morning it dries and will make great croutons. I used home-made bread, with poppy seeds. Now, slice the bread into slices not less than 1.5-2 cm thick. It is important! Bread is impossible to slice thinly! Crust trim. Leftovers cut into cubes and toast them in the oven, with the soup for lunch.
In a wide bowl, mix cream, milk, yolks of eggs and sugar. The French chef was added to the mixture yet vanilla and rum. This you can do for your serving, if desired.
Toast to put in the milk mixture and leave there for half an hour (depends on the degree of staleness of the bread), toast needs to soak COMPLETELY! To toast faster soaked with milk, you can a couple of times to squeeze them with a wide spatula so they are like a sponge absorbed the maximum of the creamy mixture.
The pan put on MEDIUM heat, melt a knob of butter, pour 2-3 teaspoons of sugar (preferably brown). Several times to tilt the pan in different directions so that the sugar melts more evenly. Not to stir!
Once the caramel is slightly gold, put in pan with toast. The pan should be tilted in different directions, shake, so that all the caramel has soaked into the toast.
Toast, not roast! The fire does not increase! We just need to warm croutons to bring to readiness the raw egg inside and the outside of the toast are gentle, soft. Turn over once.
Serve hot with jam, honey, fresh berries or fruit. I was served with their jam from orange peels.
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