Brioche French Toast with Bananas, Crème Patissiere and Salted Caramel
Oh. My. Glob.
almost too pretty to eat!
I used to eat these out of the box with no milk :3
In case this hasn’t come across your dash yet…
*sobs into her coffee*
This is what heaven looks like, I’m sure!
@wench and @frazzle - shall we try some more boozy brownies? :)
Post with 6 notes
here’s the recipe:
(this will fill a round baking dish of about 12in across)
two small apples, about 300g of rhubarb and half a tin of pineapple chunks (as long as it all amounts to about half a kilo of fruit for this recipe you’re good, whatever proportions you use)
1 cup of sugar
300g (about 1 1/2 cups) of plain flour
175g (6oz) sugar
200g (7oz) butter
mix the flour, sugar and butter by hand until the mixture resembles wet sand, it really does not have to be smooth - the lumpier the better!
Chop the apples into quarters and then halve those again. Cut rhubarb into bite-sized chunks. Put the fruit into the greased baking dish and sprinkle the sugar on top. Top off with the crumble mixture, make sure it is spread evenly all over but don’t press it - it’s better if you leave it loose on top.
Bake in 350F/180C/gas 4 at least 30 minutes, depending on your oven you might need longer. The crumble should be golden on top (not brown!) and the fruit underneath bubbling.
Serve with vanilla ice cream, heavy cream or custard - preferably something cold cause it will go amazingly with the hot crumble :)
Note: You cannot make a pineapple-only crumble (well you can, but it will not be great) because the fruit is too wet and too weak to hold its own. It should be paired with something fairly solid, apples, plums or pears are good.
*dies of cuteness*
How could you bear to eat something like this???
ARE THESE BUNNY CHOCOLATE CHIP COOKIES??????
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