Petit Toast with rummy fruit and ice cream |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
1 egg |
1 egg yolk |
1/2 cup(s) milk |
1/3 cup(s) superfine sugar |
1/4 teaspoon(s) vanilla extract |
1 pinch(s) ground nutmeg |
2 slice(s) french baguette cut into 2x2-inch squares |
2 tablespoon(s) unsalted butter |
2 oranges cut, into segments |
1/4 cup(s) raspberries |
3 tablespoon(s) superfine sugar |
2 tablespoon(s) spiced rum |
1 tablespoon(s) water |
2 small scoops vanilla ice cream |
Directions:
1. Whisk together the whole egg, egg yolk, milk, 1/3 cup sugar, vanilla, and nutmeg in a bowl. Dip each side of the bread squares into the egg mixture. (Soaking the bread may cause it to collapse as it cooks)
2. Melt butter in a small skillet over medium heat. Place bread in the pan and cook until golden brown, about 3 minutes. Flip and cook the other side until golden brown, 2-3 minutes. Remove from pan and place on serving plates.
3. Combine orange segments and raspberries in a bowl. Boil 3 tbsp, sugar,rum, and water in a small saucepan until syrupy, stirring often, about 3 minutes. Cool briefly. Pour syrup over fruit and toss gently to coat. Top each toast with a small scoop ice cream and spoon fruit mixture over. Serve immediately.
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