
Valentine French Toast
Want to surprise your loved ones this Valentine's Day? We have just the thing you need - Our Valentine French Toast recipe that teaches you how to make a restaurant-style version using Sorrentina’s Sicilian Milk bread. With the warm flavours of ginger and cinnamon and served with a dollop of Sorrentina's Burrata Cheesecake, your loved ones will certainly remember this day. We recommend you make enough for second helpings!
20 Minutes
1 Hour
2 People
Ingredients
FOR THE FRENCH TOAST
1, Sorrentina's Sicilian Milk Loaf
2, Eggs
250ml, Full fat Milk
5g, Cinnamon Powder
2g, Ginger powder
1g, Salt
10g, Butter
30g, Brown Sugar
FOR THE WHIPPED CHEESECAKE
1 tub, Sorrentina’s Burrata Cheesecake
10ml, Balsamic Glaze
30g, Sorrentina's Truffled Lacquered Nuts
100g, Whipped cream
FOR CRACKLING TOP:
Butane torch
Preparation
FOR FRENCH TOAST
- Cut Sorrentina’s Sicilian milk loaf into thick slices approximately 2.5cm in width
- Next, add milk, eggs, cinnamon and ginger powder, salt into a bowl and whisk well
- Next, soak the bread into the mixture
- In a pan, add in a bit of butter and sear the French toast
- Make sure the French toast is seared well from both the sides, and has crispy ends but still soft in the center
- Once nicely toasted, add the brown sugar on top of the French toast (Just like it’s done for a Creme Brulee)
- Torch the sugar well, so that the sugar melts and make a nice crackling on top.
FOR WHIPPED CHEESECAKE
- Whip the cream in a stand mixture
- Smudge the cheesecake in a bowl and incorporate it into whipped cream giving it body.
- Chop the truffle nuts and add into the mix along with a dash of balsamic vinegar
- Give it a gentle whisk so that everything is well-incorporated
FOR FINISHING
- Transfer the French toast to a plate
- Take a dollop of the whipped cheesecake and place it over the French toast
- Garnish it with seasonal strawberries and fresh mint
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