Crunchy Gold baked French toast with powdered sugar and red fruit
For 1 loaf of bread
- 500 g Mix for Crunchy Gold
- 300 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the filling
- 3 eggs
- 300 ml milk
- 3 tbsp sugar
- Baking tin 10 x 25 cm
For the garnish
- Fresh red fruit (strawberries, raspberries, currants, etc.)
- Powdered sugar
Make the bread
Knead Mix and water for 20 minutes by hand or 10 minutes in a bread maker until you have a smooth dough.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
Press flat and knead again for 1 to 2 minutes. Shape your dough into a loaf of bread. Place in a greased baking tin or on a greased baking tray.
Cover and allow to rise at room temperature for 40 minutes until the dough has doubled in size.
Bake the bread for 30 to 35 minutes in a preheated oven at 220°C.
Allow to cool.
Make the French toast
Cut your entire loaf into 1 cm thick slices and place all the slices in the baking tin.
Mix the eggs with the milk and pour the mixture over the bread.
Sprinkle with sugar and bake for 30 minutes at 185°C.
Serve your French toast lukewarm. Sprinkle with powdered sugar and serve with fresh red fruit.1