Ep. 11 | Crispy French Toast

Crispy French Toast Recipe

Ingredients:

French Toast:

• 8 slices of day-old brioche or challah bread, sliced 1-inch thick
• 1 cup whole milk
• 1 cup coconut milk
• 3 large eggs
• 1/4 cup granulated sugar
• 1/4 cup orange blossom honey
• 1 tbsp orange blossom water
• 1 tbsp vanilla bean paste
• 1 tsp ground cardamom
• 1/4 tsp fine sea salt
• 1 cup all-purpose flour
• 1 cup crushed cornflakes
• 1/2 cup unsweetened shredded coconut
• 1/2 cup crushed pistachios
• Zest of one orange
• 4 tbsp unsalted butter
• 4 tbsp coconut oil
• Powdered sugar, for dusting

Orange-Cardamom Mascarpone Cream:

• 1 cup mascarpone cheese, at room temperature
• 1/4 cup powdered sugar
• 1 tbsp orange zest
• 1 tsp ground cardamom
• 2 tbsp orange juice

Instructions:

1. Prepare the Orange-Cardamom Mascarpone Cream by whisking together the mascarpone cheese, powdered sugar, orange zest, ground cardamom, and orange juice in a medium bowl. Set aside in the refrigerator to chill.
2. In a large, shallow dish, whisk together the whole milk, coconut milk, eggs, granulated sugar, orange blossom honey, orange blossom water, vanilla bean paste, ground cardamom, and sea salt. This will be the custard mixture for soaking the bread.
3. In another shallow dish, combine the all-purpose flour, crushed cornflakes, shredded coconut, crushed pistachios, and orange zest. This will be the crispy coating mixture for the French toast.
4. Soak each slice of bread in the custard mixture for about 30 seconds per side, allowing it to absorb the flavors without becoming too soggy. Then, gently press the soaked bread into the crispy coating mixture, making sure to coat both sides evenly.
5. In a large non-stick skillet, heat 1 tablespoon of butter and 1 tablespoon of coconut oil over medium heat. Fry two coated slices of bread at a time for about 3-4 minutes per side, or until golden brown and crispy. Repeat this process with the remaining bread slices, adding more butter and coconut oil as needed.
6. To serve, place two slices of French toast on each plate. Dollop a generous spoonful of the Orange-Cardamom Mascarpone Cream on top, and dust with powdered sugar.