Salted caramel and Nutella brioche French toast malted Vanilla Freakshake

Salted caramel and Nutella brioche French toast malted Vanilla Freakshake

Don’t let the name fool you, this is one seriously delicious (and decadent) dessert. Not for the faint of heart, it’s never been more exciting to get your ‘freak’ on come dessert time.

Ingredients
  • 1 tsp ground cinnamon
  • ¼ cup (55g) caster sugar
  • 2 eggs
  • 100ml milk
  • 1/2 cup (165g) dulce de leche
  • 2 brioche burger buns
  • Sunflower oil, to shallow-fry
  • 100ml pure (thin) cream
  • 80g dark chocolate, finely chopped
  • 2/3 cup (220g) Nutella
  • White chocolate shavings, to serve
  • MALTED THICKSHAKE
  • 4 cups vanilla ice cream
  • 2 cups (500ml) milk
  • 2/3 cup (165ml) malt extract
Method
  • To make the French toast, combine the cinnamon and sugar in a bowl and set aside. Place the eggs, milk, ¼ cup (80g) dulce de leche, ½ tsp salt flakes in a bowl and whisk to combine. Split the brioche buns and soak in the caramel mixture. Heat 1cm oil in a heavy-based frypan over medium heat. Remove the brioche buns from the caramel mixture, allowing excess liquid to drip away, then in batches, cook for 2-3 minutes each side until golden. Drain on paper towel. Toss in cinnamon sugar and set aside to cool.
  • To make the chocolate flavouring, place the cream in a small saucepan over medium heat and bring to a simmer. Place the chocolate in a heatproof bowl and pour over hot cream. Set aside to melt, then stir until smooth. Pour the chocolate ganache into two 800ml jars or glasses and swirl to create chocolate drips. Chill the jugs to set the chocolate.
  • For the thickshake, place all ingredients in a blender and whiz until smooth. Divide between the two jugs.
  • Spread Nutella over two of the pieces of French toast and divide between the tops of the thickshakes. Top with remaining French toast then dollop over remaining ¼ cup (80g) dulce de leche. Sprinkle over white chocolate shavings and serve with straws.

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