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Baked Gingerbread Custard French Toast

Recipe

Serves: 4 people   |   Prep time: 15 minutes | Cooking time:  15 minutes

Dessert |  Vegetarian

  

Ingredients

For the Batter:

  • 2 Large Eggs
  • 100ml Milk
  • 2 tsp Soft Brown Sugar
  • 2 tsp Cocoa Powder
  • 1tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • ½ tsp Nutmeg
  • 100ml Milk
  • 4 slices White Bread/Brioche loaf

For the Custard:

  • 2 Whole Eggs
  • 2 Egg Yolks
  • 100g Granulated Sugar
  • 100ml Cream
  • 100ml Milk
  • 1 tsp Vanilla Extract

To serve:

  • 100ml Double Cream, whipped to soft peaks
  • 12 Cranberries, washed and rolled in sugar
  • 1 tbsp Syrup

  

Method

  1. Take a large bowl and mix all the ingredients together to make the batter, then allow this to rest in the fridge for ten minutes.
  2. Pour the batter into a wide bowl, then place each piece of bread into the batter and coat both sides.
  3. Heat a frying pan with a little butter. Add the bread 2 slices at a time and fry each side on a medium heat for a few minutes, then remove from the pan when cooked through and golden.
  4. To make the custard, whisk the egg, yolk and sugar until pale and creamy.
  5. Place the milk and cream in a small saucepan on the stove and bring to a simmer, then remove from the heat and pour a third of the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
  6. Add this back into the saucepan and stir on a low heat until it’s thick enough to coat the back of a spoon.
  7. Place the French toast on a baking tray, pour over enough custard to coat each slice of bread and bake in a hot oven 200C/180c gas mark 6 for 6 minutes until the custard has set.
  8. Serve with whipped cream, cranberries, and syrup.