Chancay French Toast

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/