- loaf of white bread - 1 piece
- milk - 1 1/3 Cups
- fat cream - 2/3 Glass
- eggs - 4 pieces
- granulated sugar - 1/3 Glass
- salt - 1/4 teaspoons
- orange liqueur - 1 teaspoon
- vanilla extract - 2 teaspoons
- Caramel: sugar - 2/3 Glass
1. Cut the bread into slices about 3.5 cm thick. You should have about 6 slices. 2. Beat together milk, cream, eggs, sugar, salt, orange liqueur (or zest) and vanilla extract. When using a vanilla pod, cut it in half and take out the seeds. Beat the vanilla seeds with one tablespoon of custard, then add the second and third spoons. Then pour the mixture into the main custard and mix. This avoids the accumulation of vanilla seeds in one place. 3. Preheat the oven to 160 degrees. Lay the slices of bread in one layer on the tray, pour them with a custard. 4. Wait for 30 minutes, turning the slices to make sure that they are evenly coated with cream. You can also soak them in the refrigerator for the night. In this case, you do not need to turn them over. Line the baking tray with parchment paper. Lay the slices on the prepared baking sheet at a distance from each other. Bake toast for 30 to 35 minutes, until a thin knife inserted in the center of the slice, will not go out slightly damp. Keep toast warm until served. 5. Melt the remaining 2/3 cups of sugar in a small dry saucepan over medium heat, stirring with a spoon or fork until it completely melts and becomes a honey color. 6. Spoon warmly toasted cooked caramel. Let the caramels froze. 7. Serve toasts with fresh berries and whipped cream.
Servings: 6