Dessert

Orange and date french toast

Name: Orange and date french toast recipe
Yield: 4
Ingredients: 6 eggs; 2 cups (500ml) milk; 1/3 cup (75g) caster sugar; 1 tsp vanilla bean paste; Finely grated zest of 2 lemons; 4 x 1.5cm-thick slices sourdough; 80g unsalted butter, chopped; 2 tsp pure icing sugar, plus extra to dust; 2 oranges, peeled, segmented; 100g fresh medjool dates, stones removed, quartered; 2 mint sprigs, leaves picked, finely chopped; Macadamia ice cream and toasted macadamias, to serve; 125g dark palm sugar (from Asian food shops), shaved; 1 cardamom pod, crushed; Juice of 1/2 a lime

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by delicious. team

delicious. team

Jul 28, 2018

Dessert for breakfast, anyone? This recipe puts a sweet twist on this morning staple. Recipe by Carla Jones and Richie Dolan.

6 eggs
2 cups (500ml) milk
1/3 cup (75g) caster sugar
1 tsp vanilla bean paste
Finely grated zest of 2 lemons
4 x 1.5cm-thick slices sourdough
80g unsalted butter, chopped
2 tsp pure icing sugar, plus extra to dust
2 oranges, peeled, segmented
100g fresh medjool dates, stones removed, quartered
2 mint sprigs, leaves picked, finely chopped
Macadamia ice cream and toasted macadamias, to serve

Palm sugar caramel

125g dark palm sugar (from Asian food shops), shaved
1 cardamom pod, crushed
Juice of 1/2 a lime

Method

1.

For the palm sugar caramel, place palm sugar, cardamom and 50ml water in a small saucepan over high heat, bring to the boil and cook, stirring occasionally, for 2 minutes or until sugar is dissolved. Remove from heat and stir through lime juice. Set aside
2.

To make the French toast, place eggs, milk, sugar, vanilla, zest and a pinch of salt flakes in a bowl and whisk to combine.
3.

Place sourdough in a shallow dish in a single layer, pour over egg mixture and stand, turning sourdough halfway, for 30 minutes to soak. Melt half butter in a large non-stick frypan over medium heat. Once foaming, place 2 pieces soaked sourdough in pan and cook for 4 minutes or until light golden. Using a fine sieve, dust 1/2 tsp icing sugar over each sourdough slice, then flip and cook for 2 minutes or until golden. Transfer to a plate, loosely covered with foil, to keep warm. Repeat with remaining 40g butter, sourdough and 1/2 tsp icing sugar.
4.

Meanwhile, combine orange segments, date and mint in a small bowl. Divide French toast among serving plates. Top each with a scoop of ice cream and spoon over palm sugar caramel. Scatter over macadamias and dust with extra icing sugar. Serve immediately.