I’ve said it many times before and I will say it again, it’s no longer a secret at this point: I love breakfast. 5 times a day more than one, because at 30-something (ok 31…), I still like to prepare snacks and nibbles for myself.
But let’s get back to my favorite meal of the day. Breakfast. Very often on weekends, when I have more time, I decide to go all out. Coffee, fresh juice, eggs, croissants, pains au chocolat, toasts, jams… I love putting EVERYTHING on the table and going back and forth from sweet to salty. Hotel life you could say! Right now, what I really like is to make the most decadent versions of french toast. Following my Bostock recipe (aka the love child of french toast and almond croissant), I have adopted the Caramelized French Toast Fries! BOOM!
Imagine the taste of french toast wrapped into a delicious crispy caramel coating and in the shape of a fry, ready to be eaten in one bite! A succession of emojis has been especially created for this –>>?❤?❤?
I developed this recipe in collaboration with Boulange des Campagnards, using their Muesli grain loaf with Quebec cranberries and blueberries. This loaf, with a lightly brioche texture, grains and delicious berries, is already a breakfast treat in itself. But in the shape of crispy fries, it’s wooooowww!
Just like french fries have ketchup (or mayo… depending on what team you’re on)(You know what they put on french fries in Holland instead of ketchup?*), you can eat these french toast fries with different sauces, that remain totally optionals (have I already said this is decadent or what?), but are always fun to vary tastes and textures!
The Espelette pepper Chocolate Sauce will add a spicy kick to your fries. The Cranberry, Maple and Orange Sauce will balance the caramel with its fruity and tangy notes. And finally, the Apple Maple Vanilla Butter needs no explanation: it’s creamy and velvety… and it’s a great way to enjoy this season’s last great Quebec apples, until rhubarb hits the market!
I also have to mention this great amber gold that we find in practically all my recipes and that has –without a doubt– contributed to me asking to become a Canadian citizen: maple syrup! (and there you go, subtly I am sharing a big news!!!) You can find loads of it at the market right now (it’s sugar shack time!) but you have probably noticed, it is a must in my kitchen all year long! Obviously, if you don’t live in Quebec and are having difficulty finding some, you can replace it with sugar or honey!
On this note, see you soon… I have a whole body to go caramelize! OH! OH! :D
** Yes, I am going back to Tulum!! I know a lot of you enjoyed my favorite spots since last time, and nothing makes me happier! If you have good tips or plans to share with me in return, send them my way. I will update my blog post as soon as I am back!
This post was created in collaboration with Boulange des Campagnards. All the content and opinions shared in this post are, as usual, mine. Thank you for supporting my partners, who allow me to publish new creative content on this blog.
– 2 slices of Boulange des Campagnards Muesli grain loaf with Quebec cranberries and blueberries, cut in 6 fries, approximately 1 in (2,5 cm) wide
– 1 egg
– 60 ml (1/4 cup) milk
– 1 pinch of salt
– 50 g (1/4 cup) Turbinado sugar
– ¼ tsp. ground cinnamon
– 1 pinch ground nutmeg
– 1 Tbsp. butter
DO IT YOURSELF
1) In a deep dish, with a fork, mix the egg, the milk and the salt.
2) In a plate, mix sugar, cinnamon and nutmeg.
3) In a large anti-adhesive pan, on medium heat, melt the butter.
4) Quickly dip a bread fry in the egg and milk mixture. Let it drip to remove the extra liquid. Dip the fry in the sugar and spice mix to soak in the flavors and place it in the hot pan. Repeat this step with the remaining fries.
5) Cook fries 3-4 minutes on each side, flipping them with tongs (not your fingers, you could burn yourself with the hot caramel!) or until they are caramelized. Watch carefully while cooking in order not to burn the caramel.
6) With the tongs, place fries on a cooling rack. Let cool and get crispy a few minutes before eating. Serve as is or with the sauces (recipes below).
For the quick chocolate sauce:
In a microwave-proof bowl, on high, melt 50g (1/3 cup) of dark or milk chocolate chips (or the leftovers of a good dark Easter chocolate!) with a little water, 10 seconds at a time, stirring occasionally, for 40-60 seconds, or until the chocolate is melted, smooth and shiny. Add a pinch of Espelette pepper and flaky sea salt, stir and serve immediately. This can also be done in a pot on the stove.
– 4 Cortland or McIntosh apples from Quebec, pealed, cored and cut in cubes.
– 3 Tbsp. maple syrup
– The seeds of ½ a vanilla bean (see notes)
– 2 Tbsp. water
– 35 g (2 ½ Tbsp) butter
DO IT YOURSELF
1) In a medium-size pot, place the apple cubes with the maple syrup, vanilla bean seeds, the sliced half bean, and the water.
2) Cook over medium heat for 20-25 minutes, stirring from time to time, or until the apples are soft and all the liquid is evaporated. Add a bit of water if needed (1 tablespoon at a time) if the apples start sticking at the bottom of the pot and keep cooking.
3) Remove from the stove and add the butter.
4) With an hand mixer, blitz to a smooth and creamy butter.
5) Serve immediately or pour in a sterilized glass jar and keep in the fridge for up to 3 weeks.
You can replace the vanilla bean seeds by ¼ teaspoon of pure vanilla extract, to be added at the same time as the butter.
– The juice and zest of 1 orange (about 80ml (1/3 cup))
– 80ml (1/3 cup) maple syrup
– 100 g (1 cup) fresh or frozen cranberries
DO IT YOURSELF
1) In a small pot, pour the orange juice and maple syrup.
2) Bring to a boil and add cranberries. Cook on medium heat for 15 minutes mixing from time to time, crushing the fruits with a wooden spoon, or until the mixture becomes similar to a compote.
3) Remove from stove and add the orange zest. Stir. The sauce will thicken while it cools. You can prepare this sauce in advance and keep it in the fridge for up to 4 days.
During summer, you can prepare this super easy sauce with berries (blueberries, strawberries, raspberries…). Adjust the quantity of maple syrup if needed, according to the acidity of your fruits!