Chancay French Toast
PREP TIME: 10 MINS
COOK TIME: 7 MINS
1 cup aguaymantos (Golden berries)
¼ cup sugar
4 chancay rolls
1/3 cup unsweetened evaporated milk
1/2 teaspoon ground cinnamon
1/2 teaspoon Inca’s Food Vanilla Essence
2 tablespoons unsalted butter
Put aguaymantos in a small saucepan. Cover with sugar and ¼ cup water.
Cook until the fruits burst open and the liquid is syrupy. Turn off the heat and cool.
Slice the rolls in half.
In a bowl whisk the eggs, add the milk, cinnamon and vanilla.
Dip the rolls in the egg mixture until they absorb part of the liquid, turning once.
Meanwhile heat one tablespoon butter (or oil) in a skillet. Fry the bread until lightly golden.
Serve two on each plate and spoon some aguaymanto compote over the toasts.
Garnish with mint leaves.
Adapted from: https://perudelights.com/chancay-french-toast-welcome-2017/