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French Toast with Caramelised Figs and Honey Cream
– cut into quarters
Take off the crusts from the brioche loaf, so you are left with just the yellow inside. Slice each loaf into four slices. Using a round plain edge cutter, cut out the biggest complete circle possible from each.
Mix the milk, caster sugar, ground cinnamon, scraped vanilla seeds and eggs together. Set to one side.
Heat a frying pan until fairly hot and sprinkle over with a small amount of caster sugar and leave to start to caramelise. Place some of the fig quarters in the pan and colour on one side until golden, turn and repeat on the other side. Take out and repeat with remaining figs.
Take the brioche discs and dip into the egg mixture, leaving for about 5-10 minutes.
Melt the butter and oil in a frying pan. When hot add in some of the brioche discs and fry until golden brown on the underneath. Turn over and cook until golden brown. Take out of the pan and drain slightly on kitchen paper. Place on the plate, serve with the caramelised figs on the side.
Mix the Philadelphia Light until smooth and add honey to sweeten. Serve to accompany the French toast and figs. Drizzle with honey when ready to serve.
Balance your menu selection to give your customers a choice of healthy and indulgent dishes.
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