damson and cobnut crumble with brioche vanilla eggy bread

Punk Chef Ludlow PackShots WebRes-3069.j

INGREDIENTS

FOR THE WHISKY FLAMBE DAMSONS

  • 50g butter

  • 50g light brown soft sugar

  • 60ml bourbon whisky, 

  • 12 ripe damsons, halved and stoned

 

FOR THE BRIOCHE FRENCH TOAST

  • 3 large eggs

  • 30g whole milk

  • 1 vanilla pod, split and seeds removed.

  • ½ tsp caster Sugar

  • 4x 1cm slices of brioche bread

  • knobs of butter

 

FOR THE COBNUT CRUMBLE

  • large knob of butter

  • 50g porridge oats

  • 2 tbsp cobnuts

  • pinch ground nutmeg

  • 2tbsp brown sugar

  • 1-2 tbsp maple syrup

 

GARNISH

  • Icing sugar

  • vanilla soft whip cream

SERVES 4

METHOD​

  1. FOR THE BRIOCHE FRENCH TOAST: In a bowl, beat together the eggs, milk, vanilla, sugar.

  2. Pour the mixture over the brioche bread in a tray and leave for 2 minutes to soak, then flip them and soak the other side of the bread for further 2 minutes.

  3. Heat a large skillet on medium- high heat, Add a knob of butter, once melted transfer the bread to the pan to cook until golden brown on one side, gently flip and cook again on the other side the same colour it be approximate about 3 minutes on each side.

  4. If they are browning too quickly then turn the heat down.

  5. FOR THE WHISKEY FLAMBE DAMSONS: Melt the butter in a deep-frying pan over medium heat. Stir in the brown sugar and butter, once the butter is bubbling, add the Damson halves cut side down and cook them for a few minutes until they go tender but are still holding their shape, turn them over and pour in the whisky to flambé, continue to cook until the sauce around the damsons becomes thick and syrupy.

  6. FOR THE COBNUT CRUMBLE TOPPING: Chop the cobnuts finely then toast it in a hot non-stick frying pan until golden in colour, add the butter, once melted add the sugar then the porridge oats, nutmeg and maple syrup and cook until it becomes a crumble texture.

  7. PLATE UP: Place the brioche in the centre of the plate, add the whisky damsons on top of the brioche with a good trickle of the buttery, sweet pan juices, top with cobnut crumble then finish with a sprinkle of icing sugar over the top.

SPONSORS & COLLABORATORS

SUBSCRIBE

  • White LinkedIn Icon
  • White YouTube Icon
  • White Pinterest Icon
  • White Twitter Icon
  • White Facebook Icon
  • White Instagram Icon

PUNK CHEF LOGO AND IMAGERY COPYRIGHT © 2017. ALL RIGHTS RESERVED.

PUNK CHEF