French Toast with Mozzarella Sticks
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| For the Garnish | ||
| 500 | g | cherry tomatoes |
| 500 | g | dried tomatoes |
| 6 | tbsp | olive oil |
| 2 | tbsp | sugar |
| 5 | stems of basil, leaves finely chopped | |
| salt and pepper | ||
| For the French Toast | ||
| 5 | eggs | |
| 100 | ml | Oldenburger Performance Whipping Cream, 35% fat |
| 120 | ml | Oldenburger UHT Full Cream Milk, 3.5% fat |
| salt and pepper | ||
| 20 | slices of bread | |
| 6 | tbsp | olive oil |
| 4 | tbsp | Oldenburger Butter, unsalted |
| For the Mozzarella Sticks | ||
| 200 | g | breadcrumbs |
| 4 | eggs | |
| salt and pepper | ||
| 500 | ml | vegetable oil, or deep-frying |
| 400 | g | Oldenburger Mozzarella 40% fat i.d.m., cut into 1cm thick sticks |
Preparation
Making the Garnish
Half the cherry tomatoes, cut the dried tomatoes into strips and put both in a bowl. Add olive oil, sugar and basil and combine. Season to taste with salt and pepper.
Making the French Toast
Mix together the eggs, Oldenburger Performance Whipping Cream and Oldenburger Milk in a bowl and season with salt and pepper. Soak the slices of bread in the egg mixture for approximately 3 minutes on both sides. Heat the olive oil and Oldenburger Butter in a frying pan and fry the bread on both sides until golden.
Making the Mozzarella Sticks
Fill one dish with breadcrumbs and beat the eggs with salt and pepper in a second one. Heat the vegetable oil to approx. 160°C in a pan. Dip the Oldenburger Mozzarella sticks in the egg mixture before coating with breadcrumbs. Fry the sticks in the oil for 2 minutes until golden, then remove, allow to drain and keep warm.
The Final Touch
Put the toast on plates and arrange with the tomato salad and mozzarella sticks. Serve garnished with the basil.