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French toast sandwich with strawberry jam, Chantilly and maple caramel

  • Prep time
    30 minutes
  • Cooking time
    15 minutes
  • 4

Ingredients

Strawberry jam:

  • ½ cup of frozen strawberries
  • ½ cup of sugar
  • 2 tbsp of maple syrup
  • ½ packet of gelatin
  • 2 tbsp of water

Yogurt:

  • ¼ cup of 35% whipping cream
  • 1 tbsp of maple syrup
  • 1 vanilla bean (split open lengthwise using the tip of a knife and gently scrape out the seeds)
  • 1 cup of plain yogurt

Maple caramel:

  • 1½ cups of maple syrup
  • 1½ cups of corn syrup
  • ½ cup of unsalted butter, cut into cubes
  • Pinch of salt

French toast:

  • ½ cup of milk
  • 2 eggs
  • 1 pinch of cinnamon
  • 1 pinch of nutmeg
  • 2 tbsp of butter
  • 8 slices of Campagnolo bread

Preparation

Strawberry jam:

1. Place the strawberries, sugar and maple syrup in a saucepan. Reduce on low heat for 10 minutes.

2. Meanwhile, bloom the gelatin in the water.

3. Add the gelatin to the strawberry mixture and heat for 5 minutes, whisking vigorously.

4. Let cool completely.

Yogurt:

1. Whisk the cream, maple syrup and vanilla together.

2. Add the yogurt at the end and combine using a wooden spoon.

Maple caramel:

1. In a deep saucepan, cook the maple syrup and corn syrup until a candy thermometer reads 110°C.

2. Remove from heat and incorporate the butter and salt.

3. Mix well until you obtain a smooth texture.

4. Transfer to a jar and allow to cool before pouring over the French toast.

French toast:

1. Whisk the milk, eggs, cinnamon and nutmeg together.

2. Heat the butter in a non-stick frying pan.

3. Dip the bread slices in the batter and place in the hot pan.

4. Cook on both sides until golden.

Assembly:

1. Arrange the bread slices side by side in twos. 

2. Spread 2 tbsp of yogurt on one side.

3. Spread 2 tbsp of strawberry jam on the other.

4. Close the slices and garnish with some maple caramel and a spoonful of yogurt.

 

*Recipe courtesy of Ann-Rika Martin