WATCH: How to make Peppermint Crisp French toast bites
|8||slices of white bread|
|tinned||caramel — about 1/2 a tin|
|2 bars||Peppermint Crisp chocolate|
|4 tbsp||dessicated coconut — toasted|
|2 tbsp||castor sugar|
Trim the crusts off the bread. Using a rolling pin, roll each slice of bread until flattened.
Spread each slice of bread with a layer of tinned caramel (about 1 heaped teaspoon per slice), add a sprinkling of finely chopped Peppermint Crisp chocolate, and tightly roll up the bread slices.
In a small shallow bowl, whisk together the egg and cream.
In a large nonstick pan, over medium heat, melt the butter. Dip each roll-up in the egg and cream mixture.
Place the roll-ups in the pan and cook for about 2 minutes, turning them as needed until they are golden brown and slightly crisp on all sides.
Immediately after removing the roll-ups from the pan, coat them in a mixture of toasted coconut and sugar.
Serve immediately with extra caramel and shavings of Peppermint Crisp chocolate.
Mix some of the tinned caramel with cream to make a quick caramel sauce.
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