/French Toast Topped with KEFALOS Hazelnut Ice-Cream
French Toast Topped with KEFALOS Hazelnut Ice-Cream
Treat yourself to a breakfast like no other this weekend with an indulgent stack of French toast! Topped with generous scoops of KEFALOS Hazelnut flavour, and delicately drizzled with a home-made caramel sauce, it’s hard to resist.
1. In a large bowl, whisk the eggs, milk, sugar and vanilla essence until smooth. Transfer to a shallow baking tray and add the slices of bread in a single layer. Soak for 5 minutes, turning the slices over halfway through.
2. Meanwhile add a tablespoon of butter to a large frypan over medium heat. Once the butter has melted and is bubbly, add one slice of the coated bread. Cook 2-3 minutes each side until browned. Repeat with the remaining slices.
Salted Caramel Sauce:
1. Add the sugar to a saucepan over medium heat and stir constantly until it has melted and just started to brown. Remove from heat and immediately add the butter, continuing to stir until the butter has melted. Return to heat and slowly add the cream, stirring. Stop stirring and allow to boil for a minute or so, then stir in the salt. Remove from heat and allow to cool slightly – it will thicken as it cools.
2. To serve, stack 2 slices of bread, top with scoops of KEFALOS Hazelnut Ice-Cream, chopped roasted hazelnuts and a drizzle of salted caramel.