We love French toast and we have missed it terribly over summer. So with the weather cooling down and a few rainy weekends rolling in, it’s the perfect excuse to revamp our brunch time favorite. We have all seen the sweet and savory French toast with bacon and maple syrup, or stuffed with bitter chocolate. But our twist adds a little nuttiness and spice to a great classic. Its also a good excuse to use up the last of summer blueberries. Yum!
400g good quality raw almonds
4 x cardamom pods (optional)
¼ teaspoon sea salt
4 slices of quality white bread
200ml pure cream
Seeds from ½ vanilla pod (reserve pod for blue berry coulis)
60 g butter
½ cup blue berries
1 table spoon organic honey
½ vanilla pod left over from French toast
250 ml water
Fresh berries to serve
Ice cream or thickened cream to serve (optional)
- For the almond butter place whole raw almonds in the food processor. Process your almonds on high for about 5 minutes. Your almonds should resemble ground almonds at this point. Scrap down the sides and process for another 5-10 minutes, stopping every few minutes to scrap down any build up. This will ensure your almond butter is nice and smooth.
- For the cardamom flavoring, pound the cardamom pods and remove the shell in a mortar and pestle. Then add the salt and continue to grind until cardamom is finely ground. Add to the almond butter when it starts to resemble a smooth butter consistency. Place in airtight jar and store in fridge.
- To make French toast whisk eggs, sugar, vanilla seeds, and cream together. Spread a thin layer of almond butter between two slices of bread and then soak sandwiched bread in whisked egg and cream mixture for 2 minutes on each side until bread is soaked through.
- In a medium pan melt 30 grams of butter on a medium to high heat. Remove sandwich from egg and cream and allow a bit of excess mix to run off. Fry sandwich on each side till lightly caramelized. Then reduce the heat to medium and gently fry each side for another minute or two until cooked through. Repeat with second sandwich.
- For the coulis place all ingredients in a sauce pan and simmer on a medium heat for about 5 minutes. Once reduced and thickened take off the heat until ready for serving.
- To serve pour coulis over French toast and add a small handful of berries for freshness.
Tips for making almond butter:
- It might seem like your almonds will never turn into a smooth loose consistency but keep it up and it will eventually transform. Remember it can take anywhere from 10 to 20 minutes for this to happen.
- Your almonds will heat up when being processed so don’t be afraid as this will aid in releasing the natural oils to help make a smooth almond butter
- If you are worried that your processor is being a little over worked, give it a break throughout the blending process, and try not to let it run for longer than 5 minutes at a time.