The authentic recipe uses Japanese “Shokupan” (milk bread), which is light and fluffy. Our own unsliced government white bread will work perfectly for this, as it is also springy and full.
Makes 6
Ingredients
For the toast:
- 2 unsliced white bread loaves
- 3 eggs
- ¼ cup sugar
- 1 tsp vanilla extract
- ½ cup cream
- 2 cups milk
- ¼ cup butter, for frying
To serve:
- Icing sugar
- 6 scoops ice cream
- Golden syrup
Method
- Slice each loaf into 3 x 8-10cm squares, then slice off the crust on all sides to create 6 loaves.
- In a jug, whisk together the eggs, sugar, vanilla, cream and milk.
- Arrange loaves in a deep tray and pour custard directly over them, it will soak into the bread and pool into the bottom of the tray.
- Turn the loaves on all sides to coat in the custard, even pressing them down to help absorb as much custard as possible.
- Preheat oven to 200°C.
- Add butter to a large pan over medium-low heat.
- Carefully remove 1-2 pieces (depending on the size of your pan) of bread from the custard, allow excess to run off before transferring into the pan.
- Fry French loaves for 6-7 minutes, turning to caramelise on all sides.
- Transfer slices to a roasting pan (or individual skillet) and bake for another 6-8 minutes, until crisped and puffed.
- Serve hot French toast dusted with icing sugar, topped with a scoop of ice cream and finished with a drizzle of warm syrup.
Cook’s Note
The heat from the French toast melts the ice cream and syrup, creating a syrupy sauce as a dip for your bread.
Recipe & Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
Text Courtesy of: My Kitchen magazine
