COOK - French Toast with Banana and Dried Cranberries 真正法蘭西多士配香蕉和蔓越莓乾

French Toast with Banana and Dried Cranberries 真正法蘭西多士配香蕉和蔓越莓乾

早兩天買了法包 Baguette，是我最愛吃的麵包之一，喜歡它外脆內軟帶點烟韌的口感，有微微的鹹味，新鮮焗好時單獨吃已很美味。做三文治放火腿芝士亦是我最愛的combo。可是吃不完過了兩天便變得乾硬，棄之可惜。轉一轉腦筋，將它做成法式西多士又變成另一道美食。
吸收了蛋槳的法包外殼由乾硬變得烟韌，而內裡則軟熟帶蛋香。不同港式西多士般用白麵包，使麵包吸了蛋槳後變軟，必須用油炸方式才可維持形狀。這個法蘭西多士簡單用平底鍋煎香已可。我用了日本雞蛋和特濃3.6牛奶，味道特別香濃美味，bon appetit!

過氣法包    6-8片 (每片斜切成約3cm厚)
雞蛋   2隻
牛奶   80ml
砂糖  1湯匙
雲喱拿香油  2滴 (沒有亦可省卻)
橄欖油  1湯匙
香蕉  1/2隻切片 (隨個人喜好)
蔓越莓乾/ 提子乾  少許 (隨個人喜好)
糖槳  適量

1. 在一大湯碗打散雞蛋，加入砂糖，牛奶和雲喱拿香油拌勻
2. 放入法包吸收蛋汁
3. 一煎鍋內放橄欖油用中小火燒熱，放入法包慢煎香一面，煎好一面才反轉另一面煎。(注意：不要翻來翻去，因為法包雖硬，吸收蛋汁後變軟，上下表面煎香後會變挺身，但側面有機會因多次翻動而斷裂)。
4. 煎好放上碟，放上香蕉片及蔓越莓乾/ 提子乾 ，再灑上糖槳，起動！

RECIPE

6-8 pieces day-old Baguette (cut diagonally into around 3cm thick pieces)
2 eggs
80 ml milk
1 tbsp sugar
2 drops of vanilla essence
Olive oil
1/2 banana (sliced)
some dried cranberries or raisins
maple syrup

1. In a big bowl, beat the 2 eggs, add milk, sugar and vanilla essence
2. Soak the bread into the egg mixture
3. Heat a pan with the olive oil over medium-low heat, place the baguette pieces and toast one side, then the other until golden brown. (Note: Do not flip too many times, it's best to toast one side until cooked, then flip and toast the other side, as the baguette soaked with the egg will be softened and can be broken easily).
4. Garnish with banana slices and cranberries/raisins and drizzle with maple syrup to serve.