1 cup (250 mL)Astro Original Balkan Caramel Yogourt
½ tsp (2.5 mL)pure vanilla extract
¼ tsp (1.25 mL)Kosher salt
1large loaf challah or brioche, sliced into ¾-inch thick slices
2 tbsp (30 mL)powdered sugar
½ cup (125 mL)maple syrup
1. Preheat oven to 250°F (120°C), add a baking sheet with a wire rack arranged on
it. In a large bowl or baking dish, whisk together the eggs, Lactantia milk, Astro
Original yogourt, vanilla extract and salt.
2. Melt ½ tbsp of Lactantia butter in a large non-stick skillet over medium heat. Dip 2
pieces of challah into egg batter. Once butter is frothy add the 2 pieces. Cook until
golden, about 2 minutes. Flip and continue to cook for 2 to 3 minutes more until
golden. Transfer to the preheated oven and continue with remaining challah.
3. To serve, divide Salted Caramel French Toast between plates and serve with
powdered sugar and maple syrup.
August 1, 2016
Salted Caramel French Toast
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