Chancay French Toast


PERU

BREAKFAST

17 MINUTES

SERVES 2
PREP TIME: 10 MINS
COOK TIME: 7 MINS


INGREDIENTS
Aguaymanto compote
1 cup aguaymantos (Golden berries)
¼ cup sugar
French toasts
4 chancay rolls
2 eggs
1/3 cup unsweetened evaporated milk
1/2 teaspoon ground cinnamon
1/2 teaspoon Inca’s Food Vanilla Essence
2 tablespoons unsalted butter
Garnish
Mint leaves
PREPARATION
Aguaymanto compote
STEP 1
Put aguaymantos in a small saucepan. Cover with sugar and ¼ cup water.
STEP 2
Cook until the fruits burst open and the liquid is syrupy. Turn off the heat and cool.
French Toast
STEP 1
Slice the rolls in half.
STEP 2
In a bowl whisk the eggs, add the milk, cinnamon and vanilla.
STEP 3
Dip the rolls in the egg mixture until they absorb part of the liquid, turning once.
STEP 4
Meanwhile heat one tablespoon butter (or oil) in a skillet. Fry the bread until lightly golden.
STEP 5
Serve two on each plate and spoon some aguaymanto compote over the toasts.
STEP 6
Garnish with mint leaves.
Adapted from: https://perudelights.com/chancay-french-toast-welcome-2017/