Friday, 13 January 2017

Sally Lunn French Toast

I visited Bath last year as I was on a mission to visit new cities in the UK. I discovered the infamous Sally Lunn, the infamous original Bath Bun located in one of the oldest houses in Bath, was a joy. I brought a few Sally Lunn buns to take home with me and to store in my freezer for when the occasion arose. I discovered a lovely recipe for French toast using the enriched brioche bun which was perfect for a luxurious breakfast. If you are unable to make the Sally Lunn loaf from scratch, you can use brioche bread. You can eat the French Toast on its own or do like me and top with warmed fruits, the choice of mine being sharron fruit and pomegranate seeds. 



Sally Lunn Loaf
Makes one 25cm (10inch) ring cake, to slice as desired.
235ml lukewarm milk
1tsp caster sugar
1 tbsp dried active yeast
540g plain flour
95g caster sugar
1tsp sat
3 large eggs, light beaten
1/2 tsp bicarbonate of soda
120ml warm water
110g unsalted butter.

Method
Grease the tube pan or ring mould liberally with butter
Stir the milk, sugar and yeast together in a large jug an leave to stand for 5 minutes.
Whisk the flour, caster sugar and salt together in a large bowl and stir in the eggs, bicarbonate of soda and warm water until well blended. Add the yeast mixture and the melted butter and stir until well incoportated.
Scrape the batter into the prepared tube pan or ring mould and cover with cling film. Let the doughy batter rise in a warm place, such as an airing cupboard or near a radiator, for 45 minutes - 1 hour until it has doubled in size.
Preheat the oven to 200C (400F), gas mark 6.
Carefully put the pan into the oven, making sure not to move the dough about too much or knock the air bubbles out of it. Bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a wire rack for 30 minutes before serving.

For the Sally Lunn French Toast
Serves 4
8 sliced of Sally Lunn Loaf or brioche or thickly sliced white bread
2 large eggs
115ml whole milk
115ml single cream
pinch of salt
1 tbsp caster sugar
1tsp vanilla extract
1 tsp ground cinnamon
30g unsalted butter

Method
Place four slices of Sally Lunn or other bread in a baking dish.
In a bowl, whisk together the eggs, milk, cream, sat, sugar, vanilla and cinnamon.
Pour half the liquid mixture over the four Sally Lunn slices in the baking dish. Allow to soak in.
Melt half the butter in a frying pan on a medium heat.
Put the soggy Sally Lunn slices in the hot frying pan and cook until golden brown on each side. Repeat the steps above with the remaining four slices of Sally Lunn and rest of the egg and cream mixture.

xxx
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