Sweet eggy bread in custard
Even eggier eggy bread! Butter-honey drenched French toast served in a bowl of egg custard, topped with caramelised oranges.
Ingredients
- 2 medium oranges
- 2–3 tbsp icing sugar
- ½ x 400ml/14fl oz tin ready-made custard
- 40²µ/1½´Ç³ú butter
- 2 tsp sunflower oil
- 2 free-range eggs
- 75ml/2½fl oz milk
- 1 tsp vanilla extract
- 3 slices white fluffy bread, crusts removed and cut in half diagonally (around 45g/1½oz per slice before removing the crusts)
- 2 tbsp runny honey
Method
Place the orange on a board and using a sharp knife, carefully cut off all the peel. Segment the orange and place the pieces on a baking tray. Sprinkle with sifted icing sugar and toast with a chefs’ blow torch until the sugar caramelises. Alternatively, you can heat a grill to very hot and place the orange under it until caramelised. Set aside.
Warm the custard in a medium pan over a low heat with 5 tablespoons cold water, stirring regularly.
Whisk the eggs, milk and vanilla extract together well in a bowl.
Melt half the butter with the oil in a large frying pan over a medium heat. One at a time, dip the bread triangles in the egg mixture for a few seconds. Fry for 2 minutes on each side, or until golden-brown.
Pour the custard into two warmed bowls and layer the eggy bread and caramelised orange segments on top. Add the remaining butter and the honey to the hot pan and stir until melted. Spoon the honey-butter over the eggy bread and serve.