It is finally 2015, a new year and hopefully new and good beginnings for everyone. I have decided to have no resolutions and no agenda for 2015. Let’s face it how many of us keep the resolutions that we make. In the fast, I have honestly made resolutions every year and have forgotten to follow them through as diligently as I made them.
So I thought let’s not make any this year and just concentrate on being happy and positive. Having no plans is very hard for an OCD like me who plans everything. So I will have to see how I go with my no plans for the new year thing.
As for my cooking, I just hope to keep cooking and eating as much (without becoming chubby). So I decided to start the new year on a sweet note with these delicious “French Toast in boozy Crème sauce”. These were made accidentally when the husband decided to try his hand baking “Crème Caramel” and failed miserably at it. Typically we don’t like to eat anything sweet for breakfast but there was so much delicious Crème left over that I had to do something with it. The recipe for the Creme is from the lovely and very extensive food blog “Food wishes”. I was able to soak around 12 slices of Bread in the Creme but the last 2 slices were a bit of a stretch. The recipe of the Creme is a bit heavy and indulgent with Crème Fraiche and Grand Mariner, you can always skip the liqueur but hey it is new years so that is a good excuse to have a boozy breakfast.
Wishing every one a very happy new years.
Recipe (Makes 10 – 12 x 2 French toasts)
For the Crème sauce
1 large egg
3 large egg yolks
1/4 tsp salt
1/4 cup granulated sugar
1 tsp vanilla essence
1/2 tsp Grand Marnier or Triple Sec (Optional)
1/2 cup Crème Fraiche or Fresh Cream
1/2 cup milk
In a large bowl combine the Eggs, Salt and Sugar and using a whisk mix them well till the Sugar has dissolved. Now add the Vanilla essence, Crème Fraiche, Milk and Grand Marnier and combine everything together into a smooth mixture and refrigerate while you get everything else ready.
The Crème sauce can be made overnight, which is what I had done.
For the Toast
10 – 12 slices of plain White Bread, remove the outer corners of the bread and cut each slice into 2 equal pieces, triangular in shape.
Handful of flaked Almonds and Dried edible flowers to decorate
1/2 cup Vegetable oil (may need more)
Maple Syrup to drizzle on top
Icing Sugar to slightly dust on the toasts
In a non stick pan heat a little bit of the Vegetable Oil. I shallow fried the toast in batches using a little oil at a time.
Dunk the slices of bread well in the Crème sauce ensuring they are coated on both sides and dripping with the creamy sauce.Shallow fry on both sides on a medium flame till golden on both sides.
Fry all the bread pieces till all the Crème has been used up.
Arrange the toasts on the serving plate, sprinkle the dried Flowers and Almond flakes for decoration. Drizzle with Maple syrup and Icing Sugar and serve asap.
Trust me you will be thankful for this breakfast in more ways then one.