French Toast with Forest Fruits and Balsamic Vinegar of Modena PGI

French Toast with Forest Fruits and Balsamic Vinegar of Modena PGI

INGREDIENTS for 6 slices:

100 ml milk
1 egg
30 g butter
6 slices brioche or sandwich bread
3 tbsp Carandini Emilio Gold Balsamic Vinegar of Modena PGI
1 tbsp flaked almonds
1 tsp cinnamon (optional)
Pinch of salt
50 g blueberries
50 g raspberries
50 g fresh strawberries
1 tbsp honey
Mint to decorate

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

cad.

Method

In a bowl beat together the egg with the milk. Add a teaspoon of cinnamon (optional)and a pinch of salt and mix again.

Heat a frying pan on the stove, add some of the butter and let it melt.

Dip the slices of brioche or sandwich bread into the milk and egg mixture. Quickly wet them on both sides. Place the wet slices into the pan and cook for 2-3 minutes on each side. Once they are golden brown, remove the slices from the pan and place them on the serving dish. Repeat the process for all six slices.

Dress the French toast with Carandini Emilio Gold Balsamic Vinegar of Modena PGI and decorate to your liking with fresh fruit, flaked almonds, honey and fresh mint.

For those of you wishing to prepare your own Brioche Bread, here are the ingredients and the method.

INGREDIENTS:

1 egg
1 sachet vanilla sugar
5 g fine salt
250 ml warm milk
40 ml sunflower oil
100 g caster sugar
15 g fresh brewer’s yeast
500 g Manitoba flour

TO GLAZE:

15 ml milk
1 egg yolk

METHOD:

Put 250 ml of warm milk, 30 g of caster sugar and 15 g of crumbled fresh brewer's yeast into a bowl. Mix and gradually add 100 g of Manitoba flour. Continue mixing until combined and then leave to rest for about 30 minutes.

After resting, add 40 ml of sunflower oil, an egg, 70 g of caster sugar and a sachet of vanilla sugar to the mixture and gradually mix in the remaining Manitoba flour. Continue to mix. Finally add the 5 g of fine salt and mix again. Transfer the dough onto a lightly floured pastry board and knead it by hand for one minute.

Once you have obtained a smooth dough, put it into a plastic bowl, cover with cling film and leave it to rise until doubled in volume.

Once the dough has doubled in volume, transfer it onto a lightly floured pastry board and work into a rectangle shape with a rolling pin.

Starting from the shorter side, fold the dough onto itself. Transfer the dough into a loaf tin lined with baking paper. Cover with cling film and leave it to rise for another hour.

After the hour has passed, brush the surface of the brioche with the egg yolk and milk previously mixed together. Bake in a preheated oven at 170 ° for about 35-40 minutes.

Once cooked, let the brioche bread cool and then cut it into slices.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Emilio Gold.

Balsamic Vinegar of Modena PGI