Super French toast from Essential Ottolenghi: A Collection (page 332) by Yotam Ottolenghi

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Notes about this recipe

  • anya_sf on May 14, 2017

    I used 2% milk and half-and-half, rather than whole milk and cream. I baked the "bread pudding" and cut it into slices the day before. It was really quick to fry the next morning. There was extra custard. The texture is definitely denser and eggier than traditional French toast, but we really liked it. The flavor was delicious. Be careful when frying as the sugar and butter burn easily; I had to turn down the heat. We skipped the sour cream and served it with berries and maple syrup.

  • twoyolks on November 24, 2015

    This is very rich. The texture of the French toast is a little odd because of the "cooking like bread pudding" step. I really liked the additional of the orange flavor in the cream.

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