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🍰 French Toast with Egg Liqueur

1020 kcal · 30 min · 4 servings

Ingredients

• Brioche loaf 1 pc.
• Eggs 6 pcs.
• Milk 300 ml
• Vanilla sugar 1 packet
• Sugar 90 g
• Salt pinch
• Raspberries, frozen 200 g
• Water 2 tbsp
• Raspberry jam 2 tbsp
• Butter 2 tbsp
• Mint, fresh 5 g
• Creme fraiche 4 tbsp
• Egg liqueur 4 tbsp

Instructions

1. 1. Cut the braid loaf into thick slices.
2. 2. Whisk 6 eggs with 300 milliliters of milk, 1 packet of vanilla sugar, 80 grams of sugar, and a pinch of salt in a bowl.
3. 3. Place the brioche slices in the egg milk for about 5 minutes to soak them thoroughly.
4. 4. Put raspberries, 1 tablespoon of sugar, and 2 tablespoons of water into a pot.
5. 5. Heat the mixture on medium heat for about 3 minutes until the berries start to break down.
6. 6. Stir 2 tablespoons of jam into the raspberries and keep the sauce warm.
7. 7. Heat a frying pan with 2 tablespoons of butter on medium heat.
8. 8. Fry the brioche slices one by one for about 2 minutes on each side until golden brown.
9. 9. Place the finished French toasts on a plate.
10. 10. Wash the mint and shake it dry.
11. 11. Pluck the mint leaves from the stems.
12. 12. Arrange the French toasts on plates and add warm raspberries.
13. 13. Garnish each plate with 1 tablespoon of crème fraîche and fresh mint leaves.
14. 14. Drizzle the dish with a little egg liqueur at the end and serve.

Nutrition per serving

• kcal: 1020
• Protein: 23 g · Fett/Fat: 52 g · Carbs: 115 g