French toasts of caramel cream

French toasts of caramel cream

Ingredients:
White loaf — 1 loaf
Milk — 1 1/3 glasses
Cream (fat) — 2/3 glasses
Egg — 4 pieces
Granulated sugar — 1/3 glasses
Salt — 1/4 teaspoons
Orange liqueur — 1 teaspoon
Vanilla extract — 2 teaspoons

For caramel:
Granulated sugar — 2/3 glasses

To cut bread on slices about 3,5 cm thick. At you about 6 slices have to turn out.

To shake up milk, cream, eggs, sugar, salt, liqueur and extract of vanilla. When using vanilla bean, cut it lengthways in half and take seeds. Shake up seeds with 1 tbsp of custard, then add the 2nd and 3rd spoons. Pour in mix in the main cream.

To warm oven to 160 degrees. To lay out bread slices in one layer on tray, to fill in them with custard. Leave for 30 minutes, overturning slices that they have evenly become impregnated. It is possible to kill them for the night in the refrigerator.

To cover baking tray parchment paper. To lay out slices on the prepared baking tray. To bake 30-35 minutes. Hold toasts warm before giving on table.

To kindle the remained 2/3 cups of sugar in small dry pan on average fire, stirring slowly with spoon or fork until it completely thaws and will become honey color.

Spoon evenly to water with the prepared caramel warm toasts. To allow caramel to stiffen.

It is possible to give toasts with berries and whipped cream. Bon Appetit -