French toast with apple, cream cheese and strawberry coulis
3 servings
30 minutes
French toast with apple, cream cheese, and strawberry coulis is a refined treat that combines warm, creamy, and refreshing fruity notes. The origins of French toast date back to medieval Europe, where it was made as a way to use stale bread by soaking it in a mixture of milk and eggs. In this recipe, the classic takes on an elegant sound: soft apple cubes with a hint of citrus tartness, delicate cream cheese, and aromatic cinnamon create a rich flavor. Toasts toasted to a golden crust are soaked in strawberry coulis, adding freshness and light sweetness to the dish. An ideal option for a morning treat or an exquisite dessert, this toast fills the home with coziness and the aromas of true gastronomic pleasure.
1
For the filling, peel the apple and cut it into cubes. Heat 1 tablespoon of oil in a pan, add the chopped apple, 20 grams of lemon juice, and all the orange juice, and simmer the apple cubes until soft. Drain the cubes, then mix them with softened cream cheese, orange zest, raisins, and a pinch of cinnamon.
- Apple: 1 piece
- Butter: 40 g
- Lemon juice: 25 ml
- Orange juice: 20 ml
- Cream cheese: 50 g
- Orange zest: 1 tablespoon
- Raisin: 2 tablespoons
- Ground cinnamon: 1 teaspoon
2
For French toast, cut circles from pieces of bread with a cutter. Distribute the filling between three circles and cover them with the remaining pieces. Mix milk with eggs and cinnamon, pour the mixture into a deep plate, and place the toasts in it for 10 minutes, flipping them once during this time. Heat the remaining butter over high heat and fry the toasts on both sides until golden brown.
- Toast bread: 6 pieces
- Cream cheese: 50 g
- Milk: 100 ml
- Chicken egg: 2 pieces
- Ground cinnamon: 1 teaspoon
- Butter: 40 g
3
For the strawberry sauce, set aside a few berries for decoration, puree the rest with powdered sugar and 1 teaspoon of lemon juice. Strain the sauce through a sieve.
- Strawberry: 200 g
- Powdered sugar: 2 tablespoons
- Lemon juice: 25 ml
4
For serving, spread a little coulis on the bottom of the plate. Place a hot toast on top. Garnish with reserved strawberries and mint leaves.
- Strawberry: 200 g
- Mint leaves: 6 pieces