French Toast with Anthotyro Cream
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French Toast with Anthotyro Cream

You are familiar with French toast, but how about its Greek version? Anthotyro cream will make this snack or breakfast your favorite time of day!

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DIRECTIONS

  1. With a spoon, spread the Horio Soft with Cow Butter in a pan (approximate size 23 x 35 cm) and sprinkled sugar
  2. Slice the bread into 8-9 pieces.
  3. In a bowl, mix eggs, fresh cream and the spices and dunk each slice of bread until it has absorbed some of the liquid and place in the pan (on top of the butter/sugar mix); Repeat with the remaining slices
  4. Cover the pan with cling wrap and place in the refrigerator for approximately 2 hours
  5. Preheat oven at 165 degrees and bake for 20-25 minutes
  6. While the french toast is baking, prepare the cream filling: with a blender beat anthotyro with the powdered sugar until creamy and then add fresh cream incrementally until fluffy
  7. When the french toast is done, serve with cream filling, honey and cinnamon, as well as, sun-dried fruit (optional)
  8. You may skip the refrigeration step (Step 4), however, this helps the bread absorb the egg mixture better.

 

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    INGREDIENTS

    1 stale loaf of bread (350 gr) 2 eggs 130 gr fresh cream 35% fat ½ tsp cinnamon ¼ tsp nutmeg ¼ tsp allspice ¼ tsp clove 100 gr Horio Soft with Cow Butter 120 gr sugar

    For the cream filling

    200 gr anthotyro 100 gr Fresh cream 35% fat 2 tbsp powdered sugar Honey – Cinnamon for serving
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