Sticky Toffee French Toast
This recipe combines two of my favorite desserts - sticky toffee pudding and French Toast, into one epic breakfast dish. Thick brioche slices soaked in a date and brown sugar French Toast custard, topped with butterscotch sauce, whipped cream, and your favorite nuts.
Equipment
- Hand whisk
- Saucepan
- Blender
Ingredients
Butterscotch Sauce
- 75 grams unsalted butter
- 130 grams packed brown sugar
- 95 ml liquid whipping cream/heavy cream
French Toast Batter
- 60 grams date paste store-bought or homemade
- 2 eggs
- 120 grams full-fat milk
- 25 grams brown sugar add less based on your taste preference
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder optional
- 1/4 th tsp salt
- Whipped cream optional for topping
- Chopped nuts of your choice for topping
Instructions
Butterscotch Sauce
- In a saucepan, combine butter, brown sugar, and heavy cream or liquid whipping cream.
- Cook the mixture over medium heat, stirring occasionally, until the butter is completely melted.
- Once melted, whisk the mixture thoroughly until smooth and well blended (don’t skip the whisking!). Allow it to simmer on low heat for 3-4 minutes until it slightly thickens. Avoid overcooking, as the sauce will continue to thicken as it cools.
- Remove from heat, stir in the sea salt, and set aside until ready to serve.
French Toast Batter
- Make the date paste (if not using store-bought): Pit the dates and soak them in boiling water for about 20 minutes to soften. Drain the water and blend the dates until smooth, adding a little hot water if necessary to help with blending.
- In a bowl, mix the warm milk with the date paste and whisk until smooth. If using date paste from the fridge, warm it in the microwave for about 30 seconds to make it easier to combine. Mixing the date paste with the milk first ensures a smoother batter before adding the eggs.
- Next, add the eggs, vanilla extract, brown sugar, cinnamon, nutmeg (or your preferred spices), and a pinch of salt. Whisk everything together until fully combined.
- Dip each slice of brioche into the batter, letting it soak for about 2 minutes per side. Heat a pan over medium heat and melt some butter or ghee.
- Cook the soaked bread slices on medium heat until golden brown on both sides. Avoid high heat, as this can cause the outside to brown too quickly while leaving the inside undercooked.
- Assembling the French Toast: Place one slice of French toast on a plate, drizzle generously with butterscotch sauce, then layer the second slice on top. Add more butterscotch sauce, a dollop of whipped cream, and your choice of nuts, and finish with an extra drizzle of butterscotch sauce. Serve warm and enjoy!
Notes
Storage:
- This French Toast is best enjoyed warm
- The butterscotch sauce can be stored in the fridge for up to two weeks.
- The French Toast batter can be made the night before and stored in the fridge in an airtight container until ready to use.
- The butterscotch sauce can be stored in the fridge for up to two weeks.
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Making Butterscotch Sauce:
- Use a whisk to combine the sauce ingredients smoothly—this ensures a velvety texture.
- Don’t overcook the sauce! It might look thin when hot but will thicken as it cools.
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Preparing Date Paste:
- Soak dates in hot water for at least 20 minutes to ensure they blend easily into a smooth paste.
- If your blender struggles, add a small amount of hot water to loosen the mixture.
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French Toast Batter:
- Warm up cold date paste in the microwave before mixing—it blends more easily with the milk.
- Whisk the milk and date paste together first to avoid lumps before adding the other ingredients.
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Choosing the Bread:
- Use thick slices of slightly stale brioche for the best results. Stale bread absorbs the batter well without falling apart.
- Avoid fresh brioche, which can disintegrate if soaked too long.
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Cooking French Toast:
- Always cook on medium heat. High heat can cause the outside to brown too quickly while leaving the center undercooked.
- Allow the bread to soak for 2-3 minutes per side for maximum flavor and texture.