FRENCH TOAST
Cooking Time
20 mins
Serving Suggestion
0 people
Difficulty
Allergy information
How to make FRENCH TOAST
1
Preheat the oven to 170°C and prepare an oven dish. Coat slices of Lumberjack bread with a layer of speculoos paste and arrange them in the baking dish. Stir in the Risso Chanty Duo, fine sugar and eggs. Pour over the lumberjack bread slices.
2
Cover the baking dish with aluminium foil. Put in the oven for 15 minutes, then remove the foil.
3
Using a piping bag, pipe extra Speculoos paste over the top. Bake for another 10 minutes until the dessert is golden brown.
4
Leave to cool for 5 minutes. Slice the strawberries and divide over and between the bread slices. Top with chrunch of Speculoos. Then sprinkle with icing sugar .
Other Ingredients
400ml Risso chanty duo
2tbsp fine sugar
3 eggs
200gr strawberries
Icing sugar
Speculoos paste & crunch