Doused in caramel syrup and smothered in thick custard, this simple yet luxurious bread dessert is quick to prepare and requires minimal cooking.
- 8 pieces French toast (see Note)
- 750 ml (3 cups) milk
- 600 ml cream
- 75 g caster sugar
- ½ cup cornflour
- ½ cup plain flour
- 100 g ground pistachios
- 440 g (2 cups) caster sugar
- 1 tbsp lemon juice
- 2 tbsp rosewater
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hours
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
For the syrup, place the sugar and 375 ml (1½ cups) water in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the lemon juice, reduce the heat to a gentle boil and cook for 15 minutes until light golden. Remove from the heat and stir in the rosewater.
Arrange the toast to cover the base of a 23 cm square or rectangular dish. Pour half the sugar syrup over the toast, reserving the remainder.
Place the milk, cream, sugar, cornflour and plain flour in a saucepan, and whisk until well combined. Place the saucepan over medium heat and cook, whisking continuously, for 8 minutes until thick with a yoghurt-like consistency. Pour the custard over the toast, bang on the bench a few times to settle the custard, and set aside to cool for 1 hour. Sprinkle with the ground pistachios and refrigerate for 2 hours.
Serve cold with extra syrup to the side.
• The French toast in this recipe is commercial, toasted bread slices sold in packets in most continental delis. To make your own French toast, remove the crusts from 8 slices of white bread and bake in an 180°C oven for 8–10 minutes until completely dry.
Photography by Alan Benson