Stuffed French Toast v.2
- Slice the challah bread into 1 inch thick slices. Place them in a cooking sheet and allow them to dry for 3 or 4 hours.
- Warm up a cast iron pan with 1 tsp of butter.
- Soak the bread into the French toast batter for 2min on each side. Transfer to the cast iron and cook 3-4 min on each side on medium heat.
Plating:
- Place 1 slice of French toast in the bottom of the plate, layer with 1 tbsp of crème fraiche and 1 tbsp of peaches, add the second slice of French toast and repeat with the peaches and the crème fraiche.
- Drizzle with the peach syrup and garnish with the mean leaf.
Ingredients
Note
*You can cook the French toast slices only 2 min on each side and place all the slices in a cooking sheet layered with parchment paper and finish in the oven so all the French toast is done at the same time.
