Peshwari Naan Inspired French Toast
One for the fans of peshwari naans
20 minutes prep
10 minutes cook
Serves 2
Ingredients
- 40gblanched almonds, finely chopped (or blitzed in food processor)
- 50gdesiccated coconut, lightly toasted
- 30gsultanas or raisins
- 60mlstrong black tea
- 30gunsalted butter, softened
- pinchsalt
- 2large eggs
- 100mlwhole milk
- 1 tspvanilla
- pinchcinnamon
- 4 thick slicesShokupan (alternatively use soft white bread or brioche)
- 40gghee
- 4 green cardamom pods
- 1/2cinnamon stick
- 2 tbsphoney
- icing sugar (optional)
Peshwari filling:
Custard (for soaking bread):
French toast:
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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