Passion Fruit French Toasts
Slices of brioche dipped in a passion fruit custard base, pan fried and served with a whipped passion fruit cream.
Substitute:
- No passion fruits? Serve your french toasts with baked apple slices or citrus segments (orange, clementine, mandarin or satsuma)
- Vegan? Swap the eggs for 3 tbsp chia seeds, and use plant based butter and milk.
Extra tips: - The flour in the custard is used to help the bread form a crust.
- The coconut oil is used to prevent the butter from burning
- Sugar: Sprinkle a teaspoon of sugar in the melted butter before cooking for a nice caramelised bread
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Ingredients:
5 Passion fruits
8 slice White bread brioche
For the custard:
3 medium Eggs
3 tbsp Caster sugar
a pinch of Salt
½ tsp Vanilla paste
2 tsp Plain flour
230 ml Milk
2 tbsp Beurre noisette
For the cream:
200 ml Double cream
1 tbsp Caster sugar
For cooking:
Butter
Coconut oil
Recipe:
- Make the custard: In a large and flat mixing bowl, beat together the eggs, sugar and salt. Add the milk, flour, vanilla and ⅓ of the passion fruit seeds. Stir until well combined. In a small saucepan, melt the butter until the obtention of a nice gold “beurre noisette”. Add the beurre noisette to your custard, mix well and set aside.
- Make the passion fruit cream: Whisk the cream and sugar until light and thick, then fold in the passion fruit seeds.
- Cook the french toasts: Dip the slices of bread into the custard for about 30 seconds on each side. Melt 1 tsp butter and 1 tsp coconut oil in a non-stick frying pan. Cook the bread slices over medium heat, for 2-3 minutes on each side, or until golden. Serve with the whipped passion fruit cream.
How to store
Let them cool, cover and place in the fridge, where they should last up to 3 days. To freeze, place a sheet of baking paper between each slice of french toast, then wrap tightly and store in the freezer for up to 3 months.
Leftovers
Make french toast trifle: Cube a slice of french toast and, in a glass, layer the pieces with yoghurt or whipped cream and fresh fruit.
