French Toast with Honey Cumquats
Ingredients
- 6 free-range eggs
- 200 ml / 6.80 fl oz milk
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 1 round sourdough loaf, crust-ends and crusts discarded, cut into 12 thick slices
- 30 ml/ 2 tbsp vegetable oil
- 30 g/ 2¼ tbsp unsalted butter, plus extra to serve flaked almonds, to serve
HONEY CUMQUATS
- 150 g/ ½ cup honey
- 1 vanilla pod, split, and seeds scraped
- 1 cinnamon stick
- 2 star anise
- 30 cumquats
Instructions
- For the honey cumquats, bring the honey to the boil in a small saucepan over medium heat. Add the vanilla, cinnamon, star anise, and cumquats and simmer for 30 minutes or until tender. Set aside.
- Preheat a fan-forced oven to 120°C/250˚F
- Crack the eggs into a wide bowl, add the milk, sugar, and cinnamon, and mix well. Soak the bread slices in the egg mixture until saturated. Leave to stand for a few minutes.
- Heat a little oil in a large, heavy-based, non-stick frying pan over medium heat for 3 minutes. Lay four slices of the bread in the pan and cook for 3 minutes or until golden brown, then add 15 g of the butter to the pan and allow it to bubble around the bread before turning the bread over. Cook the second side for 3 minutes or until golden brown. Lower the heat if required. Transfer the French toast to a paper towel-lined baking tray and keep warm in the oven. Repeat with the remaining oil, bread, and butter.
- Divide the French toast between four plates, then spoon over the warm cumquats and syrup, sprinkle with a scattering of flaked almonds, add a knob of butter, and serve.
Notes
PHOTO BY DEAN CAMBRAY
