Recipe Caramelised chai French toast : Practical and Delicious

Recipe Caramelised chai French toast : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Caramelised chai French toast. You are currently reading Recipe Caramelised chai French toast : Practical and Delicious. This recipe is the creation of the chef Cathie Lonnie. Recipe Caramelised chai French toast requires 1h 20m, cook 30m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Chai-spiced French toast drizzled with homemade caramel sauce and served with fresh strawberries.

Ingredients:

15 Ingredients

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  450g loaf Vienna bread
  
  
  


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  4 eggs
  
  
  


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  1 cup milk
  
  
  


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  2/3 cup pure cream
  
  
  


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  2 tsp vanilla extract
  
  
  


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  1/2 tsp mixed spice
  
  
  


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  1/4 tsp ground cardamom
  
  
  


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  1/4 tsp ground ginger
  
  
  


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  Pinch of ground cloves
  
  
  


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  Pinch of ground black pepper
  
  
  


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  1 1/3 cups brown sugar
  
  
  


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  120g butter
  
  
  


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  250g sliced strawberries, to serve
  
  
  


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  1/3 cup double thick cream, to serve
  
  
  


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  Icing sugar, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Trim ends of bread and discard. Cut loaf into 8 x 2cm-thick slices. Whisk eggs, milk, 1/2 cup pure cream, vanilla and spices together in a bowl. Arrange bread, in a single layer, in a large glass or ceramic dish. Pour egg mixture evenly over bread. Turn bread over to coat. Cover with plastic wrap. Refrigerate for 1 hour.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 180C/160C fan-forced.
  
  
  


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  Step 3
  
  
  
  
  Place brown sugar and butter in a small saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until mixture is combined. Working quickly, spread mixture over the base of a 34cm x 38cm non-stick baking tray with sides.
  
  
  


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  Step 4
  
  
  
  
  Arrange soaked bread slices, in a single layer, over sugar mixture on tray. Bake for 22 to 25 minutes or until top of bread is golden and sugar mixture has caramelised. Stand for 2 minutes. Carefully lift toast, caramelised-side up, onto serving plates.
  
  
  


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  Step 5
  
  
  
  
  Carefully scrape caramel mixture into a frying pan over medium-low heat. Cook, stirring, for 1 to 2 minutes or until melted and smooth. Add remaining pure cream. Cook, stirring, for 1 minute or until mixture thickens slightly.
  
  
  


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  Step 6
  
  
  
  
  Drizzle toast with caramel sauce. Top with strawberries and double cream. Dust with icing sugar. Serve.
  
  
  

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