Hello from Beirut friends! I am having such a blissful time in Lebanon, between good food and blue skies I really can’t complain. Yesterday, my friend Tamima took me to a small village in the mountains called Beit ed-Dine and it was so much fun. We left from Beirut and managed to watch the sunset as we drove up the mountains to get there. Once we got to Beit ed-Dine, we immediately went to the food market and ate the freshest manakish and the tastiest shawarmas. A few weeks before we got here I made sure to spend some time on the treadmill so I could eat all the food and still fit into my clothes by the end of this trip! It was definitely one of the best decisions!
These French toast krachel! Well, there isn’t much to say about them. Krachel on their own are the best kind of sweet/brioche bread so turning them into French toasts is basically reaching a new level of deliciousness. Think a rich thick slice of brioche bread flavoured with toasted aniseeds and sesame seeds, dipped in a sweet and fragrant custardy egg mixture and finally pan-fried. Delightful!
French toast krachel
Serves 6 to 8
- 120 ml milk
- 3 large eggs
- 4 tablespoons caster sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ras el hanout
- Pinch salt
- 4 tablespoons butter
- 8 krachel rolls
- Maple syrup to serve
- Sliced strawberries and peaches to serve
• In a large shallow dish (such as a pie plate) beat together the milk, eggs, sugar, vanilla extract, cinnamon, ras el hanout and salt.
• Halve the krachel, dip each half in the egg mixture and soak for 3 minutes on each side.
• Melt the butter in a frying pan over medium heat and fry the krachel halves until golden brown, about 3 minutes on each side. Serve with maple syrup, sliced strawberries and peaches.