4 Slices French Bread (1” thick, I used French bread from Pie in the Sky)
¼ Cup Milk
3 tbsp. Brown sugar
½ tsp. Vanilla Essence
Extra butter for brushing the pan
2 tbsp. Brown sugar
2 tbsp. Maple syrup
¾ Cup Cream
Cut the bread slices, about an inch thick and put them aside.
Take a medium sized bowl and whip together the eggs, milk, sugar and vanilla. Now carefully lay down the bread pieces, so that all of them are soaked evenly.
Let the bread soak in the custard for about twenty minutes. In the mean time make the sauce by taking a small pan and tip in the sugar, maple syrup and cream. Mix on low heat for about 4-5 minutes until all the sugar has dissolved and the mixture in bubbling slightly.
Next put another pan on low to medium heat, brush with butter and carefully put in the bread pieces. You are aiming to look for a caramelized, golden crust, about a minute on each side. Brush the pan with butter every time you put in another slice.
Once done, pat the bread with some toffee sauce and enjoy!
Ingredients (Serves 1 greedy parcel opener)
100 gm. (4 oz.) Prawns (Shelled and deveined)
100 gm. (4 oz.) Broccoli florets (raw weight)
3-4 Cherry tomatoes
2 tsp. Olive oil (I have made it with sesame oil also)
½ tsp. Salt
½ tsp. Pepper
Pinch of garlic powder
Or nothing really
Note: Amount of seasoning is personal preference, since I like chili, I sprinkled some chili flakes also.
Take a small bowl; tip in the prawns, broccoli and cherry tomatoes. Next, mix in the oil and seasonings. Mix around gently so that the oil and seasoning is well mixed with the prawns and vegetables.
Take a sheet of aluminium foil, carefully tip in the seasoned prawns and vegetables and wrap the foil, sealing the contents.
Put the parcel in a pre-heated oven 200C (392 F) for about 12 minutes.
Once done, take it out carefully and snip a little portion of the foil wrapping from the top to release the steam.
Carefully unwrap your delectable baked prawns and vegetables after a couple of minutes and dig in!