FRENCH PRESS TOAST
FRENCH PRESS TOAST
Combine your morning coffee and breakfast in 1 flavourful dish. This recipe can potentially make use of up to 3 often discarded items: stale bread, leftover coffee, and spent coffee grounds. Of course, if you can’t wait to make this dish, fresh coffee and fresh bread work.
- 1 KRUSTAD Plate
- 1 DRÖMBILD Mug
- 1 MITTBIT Place mat
- 1 KORKEN Bottle
- Coffee grounds
- Stale bread
- 3 tbsp (40 g) spentcoffee grounds
- 1 cup (250 ml) whippingcream, 35%
- 2 cup (125 ml) strong coffee
- 3 Eggs
- 2 tbsp (32 g) brown sugar
- 1 tbsp (5 ml) vanilla extractor paste
- 1 pinch fine-grain sea salt
- 2 tbsp (28 g) unsaltedbutter, plus more forserving 4 to 6 slices
- 6 slices stale bread,½-inch to 1-inch(1½–2 cm) thick
- Maple syrup for serving
- Cocoa nibs, optional
- At least an hour ahead of time, combine the spent coffeegrounds and whipping cream in a jar or other airtight containerand refrigerate. This can be done up to 12 hours ahead oftime — more time equals more flavour!
- When you’re ready to make the French toast, strain the infusedcream with a fine-mesh sieve.
- In a medium bowl, whisk together the coffee, eggs, brown sugar,vanilla extract, sea salt, and ½ cup (125 ml) of the infused cream.
- Transfer the remaining infused cream to a small, deep bowland whip using the whisk attachment on a hand mixer until stiffpeaks form.
- Melt 1 tbsp (14 g) of the butter in a large non-stick skillet overmedium heat. Dip 2 or 3 slices of bread into the egg mixture.The goal is for them to be fully moistened, but not soggyor dripping. Place the dunked slices into the pan and cook untilbrowned on the bottom, about 3 minutes. Flip the slices andcontinue cooking until browned on the second side, about3 more minutes. Transfer the French toast to a plate and repeatwith the remaining 1 tbsp (14 g) of butter and slices of bread.
- Serve with additional butter, maple syrup, the coffee-flavouredwhipped cream, and a sprinkle of cocoa nibs, if using.
Tried this recipe?Let us know how it was!