French toast with Caramelized Apples and red fruit sauce
Instructions
Pour the condensed milk in a saucepan with 1/2 l of water; put on the fire to moderate flame and stir gently with a wooden spoon until the condensed milk will be well diluted.
Remove from heat and let cool.
In a bowl beat eggs slightly.
Pour the oil in a frying pan with tall basket and cook.
The slices of bread soaked in milk, drain and place on a grill.
Then put them in beaten eggs, then FRY in hot oil until they will be well browned.
Drain with a slotted spoon and place on paper towel.
Peel apples and cut into slices not too thick.
Cook in a nonstick frying pan with the butter and sugar until caramelized would be well.
Then keep them aside.
Gently wash the raspberries, strawberries and tamponateli gently with paper towels.
Pour into a saucepan with the sugar, a tablespoon of water, a tablespoon of lemon juice and liqueur: Cook 15 minutes on moderate heat.
Remove from heat, let cool, then cut into puree with an immersion blender.
Passed then the red fruit sauce through a mesh strainer.
Let cool.
Place 3 slices of bread for every single dish, cover with Apple slices and drizzle with the sauce.
Serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 2 renette apples
- 30 g butter
- 50 g sugar
- 175 g of condensed milk
- 12 slices of bread
- 2 eggs
- oil
- For the coulis:
- 250 g raspberries
- 100 g strawberries
- 50 g sugar
- a tablespoon of kirsch
- a lemon