CHURRO FRENCH TOAST

CHURRO FRENCH TOAST

Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes

Yield4 servings

The most amazing, most buttery French toast you will ever have, coated in cinnamon sugar and drizzled with an epic cream cheese glaze!

INGREDIENTS

• 2 large eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• Pinch of nutmeg
• 4 slices KING'S HAWAIIAN Original Sweet Sliced Bread
• 2 tablespoons unsalted butter
FOR THE CREAM CHEESE GLAZE
• 2 tablespoons cream cheese, at room temperature
• 1/4 cup confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
FOR THE CINNAMON SUGAR
• 1/4 cup sugar
• 2 tablespoons brown sugar, packed
• 1 teaspoon ground cinnamon

INSTRUCTIONS

• To make the cream cheese glaze, combine cream cheese, confectioners' sugar, milk and vanilla in a small bowl until smooth; set aside.
• To make the cinnamon sugar, combine sugar, brown sugar and cinnamon; set aside.
• In a large bowl, whisk together eggs, milk, vanilla and nutmeg. Working one at a time, dip bread slices into the egg mixture.
• Melt butter in a large skillet over medium high heat.
• Working in batches, add bread slices to the skillet, 1-2 at a time, and cook until evenly golden brown, about 1-2 minutes on each side. Working quickly, coat each bread slice with cinnamon sugar.
• Serve immediately, drizzled with cream cheese glaze.

Chocolate meringue Mont Blanc cake

This towering cake has layers of chocolate sponge, meringue and chestnut cream - a stunning centrepiece for a festive dinner party

Ingredients

• 300g butter, plus extra for greasing
• 200g dark chocolate, finely chopped
• 2 large eggs, plus 3 yolks
• 200g golden caster sugar
• 140g light brown soft sugar
• 200g chestnut purée from a 415g can (reserve the rest for the filling, below)
• 175g plain flour
• 50g cocoa powder
• 1½ tsp baking powder
• 3 large egg whites
• 140g golden caster sugar
• 300ml pot double cream
• 215g chestnut purée (from can, above)
• 100g icing sugar, plus extra for dusting
• chocolate shavings (optional)

Method

1. Grease 2 deep 20cm loose-bottomed cake tins and line the base and sides with baking parchment. Heat oven to 160C/140C fan/ gas 3. Melt the chocolate and butter in a bowl over a pan of gently simmering water, then set aside to cool a little.
2. In a large bowl, whisk the whole eggs, yolks and sugars with an electric whisk until doubled in size – this will take about 5 mins. Sieve in the flour, cocoa and baking power with a pinch of salt. Fold the chestnut purée into the chocolate butter mixture, then add to the other bowl and gently fold everything together. Divide evenly between the tins.
3. Working quickly, clean the whisks and your large bowl, put the egg whites in the bowl and whisk until stiff. Add the sugar, a spoonful at a time, whisking continuously, until thick and able to hold stiff peaks. Use a spoon to dot the meringue on top of the cake mixture in both tins, then use the back of the spoon to spread the mixture. Fill the gaps to touch the edges of the tins – make nice swirly dips and peaks as you spread. Bake for 1 hr 15 mins until a skewer inserted into the middle of the cake comes out with moist but set crumbs. Cool completely.
4. When you’re ready to serve, make the filling. Put the cream, chestnut purée and icing sugar in a bowl and whisk until softly whipped. Remove the cakes from their tins and place 1 on a cake stand or plate (save the one with the prettiest top for the final layer). Dollop on the cream and swirl out towards the edges (don’t worry if you crush the meringue a bit). Place the next sponge on top, dust with icing sugar, then top with chocolate shavings, if using. Best served straight away, but will keep in the fridge for 2 days.