French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

March 2, 2022 amcarmenLeave a comment

Hello Everyone! Yesterday I shared a recipe for a simple mixed berry compote, and tonight I’ll show you how you can use it in a sweet breakfast dish (or even for dessert), featuring Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt, courtesy of Gourmet Direct PH!

These French Toast Wraps are a creative cross between traditional French toast and crêpes. They are made by dipping wholewheat wraps in a mixture of egg, soy milk, cinnamon, nutmeg, and vanilla extract. Make sure that you dip the wraps in the egg mixture rather than soak. You can let them soak for 30 seconds or so, but it will make the wraps a touch more fragile to handle. They are then fried in butter on both sides until golden brown. For my recipe, I fried them in coconut oil as I realised I didn’t have any butter left in my fridge.

The result is a deliciously mouth-watering, crêpe-like wrap without the hassle of actually making crêpes from scratch. Fill the wraps with your yoghurt of choice, sweetened or unsweetened, and you can also mix up your choice of fruits and granola, and even use herbs such as basil or mint. You can even go for savoury French Toast Wraps if you want with this recipe!

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 3

INGREDIENTS

For the French toast wraps

6 wholewheat tortilla wraps
1/2 cup soy milk
1 large free range egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

3/4 cup Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt
1 tbsp lemon juice
1/2 tbsp honey

1/3 cup mixed berry compote
3 large bananas, peeled and sliced
Granola (with dried cranberries and pumpkin seeds)
Confectioners’ sugar (optional)

Coconut oil, for cooking

METHOD

In a shallow bowl, add the soy milk, egg, vanilla extract, cinnamon, and nutmeg together. Whisk until well combined. Dip both sides of each tortilla in the egg mixture.
Add the coconut oil to a pan over medium-high heat. Add the dipped tortilla to the pan and cook until golden brown, about 1 to 2 minutes on each side. Once done, transfer to a plate and repeat with the other tortillas.
In a small bowl, mix the yoghurt, lemon juice, and honey together until well combined. Spoon the yoghurt mixture down the centre of each tortilla and top with the sliced bananas.
Fold the sides of the tortilla over the top of the yoghurt and bananas, and top with the warmed mixed berry compote. Top with more sliced bananas, granola, and sprinkle with confectioners’ sugar (optional). Serve and enjoy immediately!

@amcarmenskitchen

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♬ Cafe Paris – HeyAudio

BON APPÉTIT

– Ally xx

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French Toast with Red Wine Pears

August 24, 2018 amcarmenLeave a comment

I’ve always loved breakfast, and French toast was actually one of the first things I started making and teaching myself. It’s probably the start of me really getting into food and it becoming my passion – I loved making making either savoury style (parsley and parmesan with bacon) or the more traditional sweet one.

My love of breakfast foods has ended up becoming a family tradition that on long weekends or holidays we will often start off with a fancy brunch/breakfast made by me. This French toast recipe is what I came up with for Mothers day this year, as sweet French toast is my mum’s favourite breakfast. It has some autumnal vibes with the maple and mulled wine flavours, but really the base recipe of the French toast can be paired with any number of different things, so feel free to go off script and try something different!

PREP TIME 15 MINS | COOKING TIME 45 MINS | SERVES 4

INGREDIENTS

For the French toast

Loaf of Brioche bread (the batter will do enough for 4 large slices)*
2 large free range eggs
3/4 cup full cream milk
2 tbsp brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp nutmeg, freshly ground
Zest of half an orange

For the poached pears

1 cup red wine
1 cup water
2/3 cup caster sugar
1/2 cup orange juice
4 cloves
4 small Corello pears**
1 cinnamon stick

For the maple mascarpone

1 tub (250g) mascarpone
Maple syrup, to taste

Dry meringue pieces
Fresh raspberries, or any other berries that you like

*If your brioche bread hasn’t been pre-cut (which is ideal), then cut the brioche into thick rectangular pieces. This means that you’ll get a crispy outside, custardy outer layer, and still some fluffy brioche in the middle.

**If you can’t get your hands on the small pears, use 2 large pears and serve each slice with half a pear instead.

METHOD

Poached Pears: Combine all the ingredients for the poached pears into a medium-sized saucepan. If the pears aren’t fully covered, then ensure to turn them around every few minutes to get an even colour and even cooking all around. Timing will depend on the ripeness of the pears so simmer until soft when tested with a knife.
Remove the pears, and continue to boil down the poaching liquid until reduced to a syrup-like texture. You may prepare the pears the day before and then warm them through before serving.
Maple Mascarpone: Mix the mascarpone in a bowl to soften and then add about a tablespoon of maple syrup. Adjust to your own personal liking. Set aside in the fridge.
French Toast: Add all the ingredients, except the brioche bread in a shallow dish and mix well until combined.
Heat up a medium-sized frying pan with a knob of butter and a bit of oil on medium heat.
Dip the brioche slice in the egg mixture on each side and allow it to soak a little.
Fry the slice on each side until golden, about 3 to 4 minutes. Repeat for the remaining slices.
Assemble: Cut the pears in half. Place the French toast on a plate with the pears on top. Crumble the meringue over and serve with fresh raspberries, and a scoop of the maple mascarpone.
Finally, drizzle over a bit of the poaching syrup from the pears and enjoy!

– Simon (The Bearded Patissier)

Blueberry & Ricotta French Toast Roll Ups

May 10, 2017 amcarmen1 Comment

Hello Everyone! I hope everyone had a great weekend – or at least better than my week/weekend. We just wrapped up two back-to-back events that was ideally supposed to be a 3-month preparation scale type of event, but because of the last minute go signal from the client, a 3-month preparation schedule became the impossible of a 6-day preparation schedule. This meant a lot of late nights in the office and onsite for our team, losing our sanity, and on the verge of mental breakdowns… But we survived and delivered. It was indeed an intense week, everything had to be perfect down to the very last detail as our Guest of Honour for the first event was the Governor of China and for the second event was the Crown Prince of Brunei. Despite the intensity and late nights, I have fully recovered from being sick from the last two weeks – slowly but surely!

Continuing on with the theme of Blueberries for the month of May on Amcarmen’s Kitchen, tonight I will be sharing with you a recipe that I have seen lurking around the Internet for quite some time now – well, the one’s I’ve been seeing are the Strawberry and Nutella French Toast Roll Ups, but since we’re working with blueberries, here’s a recipe for Blueberry and Ricotta French Toast Roll Ups! This might just be the perfect Mother’s Day brekkie recipe for your Mom this upcoming Sunday! Feel free to change it up a bit to add her favourite fruits into the roll ups.

The original recipe by Chung-Ah over on DAMN Delicious uses cream cheese instead of ricotta cheese, but to my luck, the grocers I went to over the weekend didn’t have any in stock. Well, actually they did but it was a giant 2kg block of cream cheese and I thought to myself, what am I going to do with 2kgs of cream cheese?! I guess I could’ve made a cheesecake, but I think I’ve had too many cheesecakes already for the past month *cheeky grin*.

PREP TIME 15 MINS | COOKING TIME 10 MINS | SERVES 2-3

INGREDIENTS

6 slices of white bread, crusts removed*
2 large free range eggs
100g ricotta cheese
1/2 cup fresh blueberries
1/3 cup granulated sugar
2 tbsp milk
2 tsp cinnamon powder
1/2 tsp vanilla extract
Knob of unsalted butter
Pinch of ground nutmeg

*Do not discard your crusts! You will soon find out in next week’s post 🙂

METHOD

In a large deep dish, beat the eggs, milk, vanilla extract, and ground nutmeg together until well combined. Set aside.
In a medium-sized bowl, combine the sugar and cinnamon powder. Set aside.
Use a rolling pin the flatten the bread slices to about 1/4-inch thick and spread the ricotta cheese on the bottom of each slice of bread. Top each with a row of blueberries.
Bring the bottom edge of the slice of bread tightly over the filling, rolling form the bottom to the top until the top of the slice of bread is reached. Repeat with the remaining slices of bread. Dip the bread rolls into the egg mixture.
Melt the unsalted butter in a large skillet over medium-high heat. Working in batches, add the bread rolls to the skillet, 3 to 4 at a time and cook until evenly golden brown on all sides, about 2-3 minutes per side.
Once done, immediately dredge the bread rolls in the cinnamon-sugar mixture, pressing down to coat.
Serve immediately and enjoy!

Alright, so I may have overcooked the roll ups a bit as they were pretty brown when I flip them over – and this was only because I frantically searched the kitchen for tongs to use to flip them over. In the time span of looking for them, the roll ups went pretty brown *oops!* Note to self – make sure I have all the essential equipment ready before cooking!

These roll ups are such a fun twist to the traditional french toast. Like Chung-Ah says “who wants to go back to a slice of bread when you can have them rolled up?” I totally agree with her, however, I do think that my Cornflake-crusted French Toast and Milo French Toast in the form of a piece or two of sliced bread is also a fun twist to the traditional french toast. Check them out if you haven’t already done so!

BON APPÉTIT

– Ally xx

Cornflake-crusted French Toast

October 22, 2015October 22, 2015 amcarmen1 Comment

Hello Everyone! I’ve got another french toast recipe with a twist for you again today, but this time there will be no added milo to it. Instead we’re gonna crust our classic french toast with some cornflakes to give it that extra added crunch to an already soggy bread. I came across this idea a couple of months ago back in July when Symmetry Breakfast went viral. They posted a photo of some cornflake-crusted french toast and when I planned for Breakfast/Brunch Month for October, I knew I had to tackle a recipe for that!

I absolutely love their work! If you have been following my Instagram during that month, you would’ve seen that Jialing and I (and Edison) hopped on the #symmetrybreakfast bandwagon for the last remaining week that I was in Sydney. Actually, I might just share the photographs here since I don’t know if I will be posting them on the blog anytime other than now I guess (click on the individual images to view a larger version of them):

L-R: Homemade Charred Eggplant & Baby Octopus Shakshuka with Lebanese Bread; Blueberry & Passionfruit Cider | French Crêpes with a Honeyed Citrus Creamcheese Filling topped with a Mixed Berry Compte; Orange Sunrise Cocktail | Pea and Ham Soup with Stone-baked Pane di Casa and Strawberry & Lime Cider | Potato Hash Crusted Breakfast Quiche with Caramelised Onion, Chorizo, Spinach, and Sunnyside Up Egg with Mixed Leaf Salad and Garlic Butter Bread | Beer, Bacon, and Tater Soup (aka “Man Soup”) with Pane di Casa; Russian Earl Grey Tea | Fancy Filipino Hotsilog Brekky with Sweet Potato Hash Browns and Brekky Mocktails

I know, they’re not quite as symmetrical as the guys from Symmetry Breakfast (we tried to be creative with our symmetry/asymmetry lines), but it still gained a lot of views, likes (especially from Symmetry Breakfast), and new followers! Anyway, yes I realise that I have gone on a bit of a tangent, but I’m pretty sure you enjoyed those photographs (for those who have not seen them that is). So let’s get down to business shall we and get a move on to today’s recipe:

PREP TIME <5 MINS | COOKING TIME 8-12 MINS | SERVES 2-4*

*Depending if you want one or two slices of french toast per person; recipe is for 4 slices of bread

INGREDIENTS

1 & 1/2 cups of cornflakes, crushed
4 thick slices of bread
1/2 cup milk
1 large free range egg
1 tbsp white sugar
1/2 tbsp vanilla extract
1/4 tsp cinnamon
1/8 tsp ground nutmeg

Optional:

Green Kiwi
Pineapple
Strawberries
Honey
Powdered sugar
Vanilla yoghurt

METHOD

Whisk the eggs together with the milk, sugar, spices, and vanilla extract in a bowl.
Dip both sides of a bread slice to soak up the wet mixture; do not soak it for too long. The dip the soaked sliced bread into the cornflake crumbs and coat.
Place the bread slice into the frying pan and cook until done, 2-3 minutes per side.
Once done, transfer to a plate lined with a paper towel to soak up any excess oils. Repeat for the remaining bread slices.
Top with your favourite toppings, and/or serve with your choice of fruits for a fresh salad on the side. Enjoy!

BON APPÉTIT

– Ally xx

Milo French Toast

October 20, 2015October 20, 2015 amcarmen1 Comment

Hello Everyone! Anyway, so it’s week 4 of Breakfast/Brunch month and this week I will be sharing with you my now-favourite french toast recipes. I say ‘now-favourite’ because this is the very first time I’ve attempted these recipes. I’ve had and made french toast before, but the recipes I’ll be sharing with you this week are beyond than that of the classic french toast – they got a certain twist to them that will make you fall in love with french toast all over again.

Today’s recipe is one that I came across on Facebook as I was scrolling through my newsfeed. BuzzFeed Australia posted a video recipe for Milo French Toast. If you love milo and fancy some french toast to go with that, then this recipe was made for you, only that, you get to combine milo together with your french toast – how cool is that? You can top them off simply with some butter and syrup, or you can make it a bit more interesting by topping them off with some of your favourite fruits – I topped mine with some strawberries, crushed pistachios, honey, and a bit of powdered sugar.

I remember growing up, even up until now, my mom would make a classic french toast for breakfast at least once a week. When I came across this recipe and talked to her about it, we decided to try it out. It was a great success in my opinion and I loved it, so did my Mom and sister Angela. Original video recipe can be found on BuzzFeed Australia‘s Facebook page.

PREP TIME <5 MINS | COOKING TIME 8-12 MINS | SERVES 2-4*

*Depending if you want one or two slices of french toast per person; recipe is for 4 slices of bread

INGREDIENTS

4 thick slices of bread
1/2 cup milk
1/2 cup milo
1 large free range egg
1/2 tbsp vanilla extract

Optional:

1 punnet (250g) strawberries, hulled then halved
Handful of pistachios, shelled and lightly crushed
Honey
Powered sugar

METHOD

Heat a bit of oil in a non-stick frying pan over medium.
Combine the milo, milk, egg, and vanilla extract in a bowl. Mix until well combined.
Dip both sides of a bread slice to soak up the wet mixture; do not soak it for too long.
Place the soaked bread slice into the frying pan and cook until done, about 2-3 minutes per side.
Once done, transfer to a plate lined with a paper towel to soak up any excess oils. Repeat for the remaining bread slices.
Serve up this Aussie twist on a French favourite with some honey and butter if you like, or with some fresh fruits and crushed nuts and enjoy!

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BON APPÉTIT

– Ally xx