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French Toast with Coffee & Salted Caramel Syrup

This brunch staple is given a twist by Anna Barnett with an indulgent salted caramel topping. Anna uses Lavazza’s Prontissimo! Premium instant coffee which has a higher percentage of micro-ground coffee adding a rich depth of flavour and allows for no mess or fuss and just totally delicious coffee-infused results.
Servings 4 people
Prep Time 10 mins
Cook Time 10 mins

Ingredients

For the French Toast

  • 1 medium/small crusty white loaf
  • 5 large eggs whisked together
  • 3 heaped tbsp plain four
  • 3 tbsp caster sugar
  • 2 pinches of ground cinnamon
  • 2 pinches of ground nutmeg
  • 1 pinch of mace
  • Generous sprinkle of sea salt flakes
  • Oil for frying
  • 30 g butter for frying

For the Coffee & Salted Caramel Syrup

  • 90 g butter (approx. 5 tbsp)
  • 125 g light brown sugar
  • 170 ml single cream
  • 1 ½ tsp Lavazza’s Prontissimo instant coffee
  • ¼ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • Sprinkle of sea salt flakes to taste

For the Frozen Banana Ice Cream

  • 4 bananas roughly chopped and frozen

Instructions

For the French Toast

  • Begin by slicing your bread. It actually works in your favour if the bread is a little stale.
  • Next, mix together all French Toast ingredients to make an egg mix.
  • Soak the bread in egg mix for around 30 seconds flipping so each side is evenly coated.
  • Heat a non-stick pan with a generous drizzle of oil.
  • Fry bread on both sides until golden and crisp adding a small knob of butter once it starts to begin to turn crispy. This will ensure you cook it thoroughly without burning the bread.
  • Remove and keep warm in the oven on 60°C.

For the Coffee & Salted Caramel Syrup

  • Melt the butter in a small pan over a medium to low heat until liquid.
  • Whisk sugar, coffee and cream into the melted butter, making sure the coffee is fully dissolved.
  • Gently bring to the boil whisking the whole time.
  • Reduce the heat and continue to whisk for another 2-3 minutes to allow the sauce to thicken a little.
  • Remove from the heat and add in the vanilla paste.
  • Drizzle the syrup over French Toast if serving immediately.
  • Tip: You can also make the syrup before the toast and store in the fridge. If you do this, make sure to gently reheat when ready to use as it will solidify in the fridge.

For the Frozen Banana Ice Cream

  • Simply blitz frozen banana and scoop into balls to serve alongside the French Toast.
Course: Breakfast
Cuisine: Modern European
Keyword: Banana, Bread, Brunch, Coffee