Who doesn’t love French toast, right! Well, I know my whole family does…soooo much that all four of us can make perfect French toast and actually compete on weekends with each other to prove who makes the best! I have made hundreds of French toasts as a parent in past 15 plus years. The regular readers of my blog know that there are at least half a dozen variations on the blog, and here comes another one – French Toast Mini Trifle recipe with Maple Whipped Cream. Doesn’t that sound simply amazing!
Mini desserts are my new obsession because I think desserts should always be eaten in a controlled portion size. Also it’s really challenging to create something fun and delicious inside a tiny serving size. Then of course, the smaller the portion, the less the guilt!
It’s really good news for all those newbies in the kitchen who are scared of trying their hand at baked desserts. This is something so easy that anyone can put it together in minutes. French toast replaces the usual cake layer in the trifle and actually tastes better than a cake because it’s gooey and caramely with hint of cinnamon. It provides a perfect base for fruits and cream topping.
The best thing is you can make it in any season with available fruits. Add apples and poached pears for Autumn flavours, flood it with colourful berries for a spring fling or heap mango on to top for a summer delight. Even dried fruits (dates, figs, plums) and nuts will taste great for winter comfort.
Also serve it chilled or warm according to your preference. I love the French toast base warm, doused in maple syrup, with a mini pile of fresh fruit and, last but not the least, the topping of maple whipped cream that take the whole thing to an entirely different level of comfort. But that’s just me – you can top it with creme fraiche, ice cream, vanilla custard or even Greek yogurt.
4 bread slices
3/4 cup milk
2 tablespoons brown sugar
1 teaspoon cinnamon
a few drops vanilla essence
Olive oil or butter for shallow frying
1 cup pineapple slices
1 cup heavy cream
1/2 cup maple syrup
This Is What You Do:
Beat eggs and sugar together in a deep plate till creamy. Add milk, vanilla essence and 1/2 teaspoon cinnamon powder.
Heat the oil or butter in a frying pan. Soak a bread slice at a time in the egg batter.
Fry till caramelised on both sides and still gooey inside.
Repeat with all bread slices. When they are done, roughly chop them up in little square bits.
Fill four small glasses or custard cups half way with French toast bits. Drizzle a little maple syrup over the French toast pieces.
Layer fruits of your choice over the French toast in each glass. I used bananas, pineapples and strawberries.
Whip together heavy cream and 1/4 cup maple syrup. Top each glass with a dollop of maple cream.
Garnish with a few mint leaves or cinnamon sprinkle.
Serve while the French toast are still warm or chill in a refrigerator for an hour.