Crispy French toast with fresh starwberries and salted butter caramel
For the salted butter caramel:
- 150 ml (2/3 cup) of sugar
- 30 ml (2 tablespoons) of water
- 150 ml (2/3 cup) of 15% cooking cream
- 75 ml (1/3 cup) of butter
- 1 to 2 pinches of salt flower
For the French toast:
- 250 ml (1 cup) of milk
- 2 eggs
- 30 ml (2 tablespoons) of sugar
- 2 drops of vanilla essence
- 4 slices of bread
- 500 ml (2 cups) of crushed crispy oats cereals (like Croque Nature)
- 30 ml (2 tablespoons) of butter
- 16 minced strawberries
For the salted butter caramel:
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In a casserole, heat sugar with water for 3 to 4 minutes at medium heat, without stirring, until the preparation takes an amber tint.
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Meanwhile, heat cream a few seconds in the microwave.
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Add hot cream and butter in the casserole while stirring quickly. Heat at medium heat for 2 to 3 minutes, until obtaining an unctuous consistency.
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Add salt flower. Remove from heat.
For the French toast:
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In a deep plate, whisk milk with eggs, sugar and vanilla.
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Set bread slices into the plate and let soak a few seconds over each sides. Drain slices then coat with cereals.
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In a pan, heat butter at medium-low heat. Cook bread slices for 2 minutes over both sides. Serve with strawberries and salt flower caramel.
Did you know that...
The best way to freeze strawberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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