What to do with the remains of a slightly dry braid? This is a question I often ask myself. Throwing it away makes you feel bad. Eating it doesn't make you want to eat it. This adaptation of French toast into an extra-gourmet version allows you to enjoy it once again, with a dessert instead of a breakfast. Although...
An anti-waste but totally gourmet dessert
Fighting against food waste often seems to me like a titanic task. As a teacher, in the school kitchen, I measure every day the difficulty of planning, sourcing and cooking dishes that make teenagers want to eat. It's not much easier at home, when the days are full and the imagination (time) is lacking to prepare the leftovers. If I admire those who manage to recycle even the peelings, I confess that I do what I can. This recipe is therefore a perfect fit to enrich my zero waste reference book and to offer you a gourmet recipe that will be devoured in no time.
- ⅓ of a large braid in slice - or any leftovers you want
- 70 g butter
- 3-4 tablespoons of orange jam - or clementines
- 3 eggs
- 3 dl milk
- 2 tablespoons of maple syrup
- the zest of an organic orange - optional
- 1 dl liquid cream
- Preheat the oven to 70°.
- Butter the slices of braid and spread the jam on them.
- In a bowl, whisk together eggs, milk and honey
- Cut the slices of braid in half and place them in a baking dish. Pour the egg mixture on top and sprinkle with orange zest.
- Bake for about 30 minutes, until the top is golden and crispy. Serve warm or hot, with a little double cream from Gruyères if you are very greedy.