We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Cherry chocolate French toast
Serves 4 | prep 25 mins | total time
Cherry chocolate French toast
Subscribe to Sainsbury's magazine
Serves 4 | prep 25 mins | total time
Wickedly indulgent Black Forest French toast that oozes with chocolate and is spiked with a generous splash of cherry brandy
Rate
Nutritional information (per serving)
Calories
913Kcal
Fat
46gr
Saturates
23gr
Carbs
100gr
Sugars
66gr
Fibre
4gr
Protein
16gr
Salt
0.9gr
Ingredients
- 1 x 500g pack frozen cherries
- 1½ tbsp cornflour
- 75g caster sugar
- 4 tbsp cherry brandy (or amaretto)
- 8 thick slices brioche, cut from a 400g Taste the Difference brioche loaf
- 100g chocolate spread
- 3 medium eggs
- 2 tbsp maple syrup
- 75ml whole milk
- 30g unsalted butter
- 4 tbsp extra-thick double cream
- 25g flaked almonds, toasted
Step by step
Get ahead
The compote keeps in the fridge for up to 3 days.
- To make the compote, tip the frozen cherries into a saucepan, add the cornflour and sugar and toss to coat. Cover the pan and cook gently for 5 minutes until they start to release their juice, then remove the lid, bring to the boil and simmer for 8-10 minutes, stirring fairly regularly until the fruit starts to soften and the juices have thickened. Remove from the heat, stir through 2 tablespoons of cherry brandy (or amaretto) and allow to cool slightly while you make the French toast sandwiches.
- Spread 4 slices of brioche generously with chocolate spread and top each with another slice of brioche, gently pressing together.
- In a shallow dish, beat the eggs, maple syrup, remaining cherry brandy (or amaretto) and milk with a fork or small whisk. Dip each brioche sandwich in the egg mix for 15-20 seconds on each side.
- Melt half the butter in a large nonstick frying pan and fry 2 sandwiches over a medium heat for 3-4 minutes on each side until golden. Keep warm and repeat with the remaining butter and brioche sandwiches.
- Cut each sandwich in half diagonally and place 2 halves on each plate. Spoon over some of the cherry compote and finish with a dollop of cream and a scattering of flaked almonds. Serve immediately.