Peshwari Naan Inspired French Toast

One for the fans of peshwari naans

20 minutes prep

10 minutes cook

Serves 2

Nell Carter
french toast.jpg

Ingredients

    Peshwari filling:
  • 40gblanched almonds, finely chopped (or blitzed in food processor)
  • 50gdesiccated coconut, lightly toasted
  • 30gsultanas or raisins
  • 60mlstrong black tea
  • 30gunsalted butter, softened
  • pinchsalt
    • Custard (for soaking bread):
  • 2large eggs
  • 100mlwhole milk
  • 1 tspvanilla
  • pinchcinnamon
    • French toast:
  • 4 thick slicesShokupan (alternatively use soft white bread or brioche)
  • 40gghee
  • 4 green cardamom pods
  • 1/2cinnamon stick
  • 2 tbsphoney
  • icing sugar (optional)

Pillowy shokupan soaked in spiced custard with a sweet almond, coconut and raisin filing, pan-fried and finished with an aromatic cardamom ghee

Method

  • Place sultanas in a small bowl, cover with hot tea (or spiced water), and soak for 10–15 minutes until plump. Drain and pat dry.
  • Mix chopped almonds, toasted coconut, soaked sultanas, softened butter, and a pinch of salt in a small bowl. Taste and adjust.
  • Spread half the filling over one slice of shokupan, top with another, and press gently to seal. Repeat with remaining slices to make 2 filled sandwiches.
  • Whisk eggs, milk, vanilla and cinnamon in a shallow dish. Dip each sandwich, soaking 20–30 seconds per side.
  • Melt ghee in a large non-stick pan with cardamom pods and cinnamon stick. Infuse 1–2 minutes, then remove spices if desired.
  • Cook the soaked sandwiches for 3–4 minutes per side until golden and crisp. Transfer to plates, reserving remaining spiced ghee.
  • Stir honey into the spiced ghee until combined, then drizzle over the French toast. Dust with icing sugar if desired and eat while warm and crisp.

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