French toast

Method

• Step 1 - French toast

  Grate the dried crust of the milk rolls over a large bowl. Cut the grated rolls in half and put to one side for a moment.

• Step 2

  Add the sugar and cinnamon to the breadcrumbs and mix together. In a second bowl, stir together the milk and eggs and add the vanilla sugar. Stir until the sugar has dissolved.

• Step 3

  Place the grated rolls in the egg and milk mixture and wait until they become soggy. Squeeze them a little and roll them in the breadcrumb mixture until they have a thick coating.

• Step 4

  Brown the breadcrumb mixture in a non-stick pan until it’s crispy and brown on all sides.

• Step 5 - Vanilla sauce:

  Stir the cornflour into a little milk until you have a smooth paste.

• Step 6

  In a pan, mix together the egg yolks and the sugar and whisk briefly. Add the cream, milk and starch paste and heat it all slowly.

• Step 7

  Cut open the vanilla pod, scrape out the seeds and put both into the pan. (If using vanilla sugar or essence, simply put it straight in the pan.)

• Step 8

  Once the sauce is hot enough (it doesn’t need to come to the boil) and becomes creamy, take it off the hob. Remove the vanilla pod, pour the sauce into a bowl, leave to cool then put in the fridge.
  
  Tip: If making the vanilla sauce yourself, you should factor in that it will need to cool for several hours.