French toast crostini with honey creme fraiche

  • For the French toast crostini
  • 1 French baguette, sliced 0.5cm thick on the bias
  • 4 eggs
  • 1 tsp ground cinnamon
  • 60 to 75g butter
  • 1 tsp salt, plus one pinch
  • 2 tsp pure vanilla extract
  • 100g toasted sliced almonds, garnish
  • For the honey creme fraiche
  • 125ml lavender honey
  • 125ml double cream or full fat milk
  • 470ml creme fraiche

Serves: 35 to 40 small slices

1) Prepare Honey creme fraiche by whisking ingredients in a bowl and set aside.

2) In a medium bowl, whisk together the eggs, cream, vanilla, salt and cinnamon until well blended.

3) In a large skillet, melt the butter over medium heat. Remember, butter burns very quickly. Dip each side of the bread in the egg mixture and gently shake off excess egg batter. Do not over soak the bread, or it will be soggy. When the butter begins to foam, add the egg-soaked bread to the pan. Cook over medium-high heat. Peek under the edges of the bread with a spatula and flip when the toast is golden brown. Repeat. Keep warm between 2 plates on the stove top or in a 63 to 93C oven.

4) Garnish the top of each slice of French toast with 1 to 2 tablespoons of Honey creme fraiche, drizzle with lavender honey and sprinkle with 1/2 teaspoon of toasted almonds. Repeat the process with the remaining slices of bread.

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