French Toast with Orange Zest and Maple Whipped Cream
Natrel Lactose Free offers a Canadian twist on a classic breakfast favourite. French toast with flavours of orange and cinnamon topped with lactose free maple whipped cream make for a decadent breakfast or dessert that’s sure to impress.
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- Maple Whipped Cream
- 1/4 cup cold water
- 2 tsp gelatin powder
- 1 cup Natrel Lactose Free 3.25% Milk
- 3 tbsp icing sugar
- 1/4 tsp vanilla extract
- 3 tbsp pure maple syrup
- French Toast
- 4 slices crusty bread
- 4 eggs
- 1/2 cup Natrel Lactose Free 2% Milk
- 1 juice and zest of orange
- 1 tbsp honey
- 1/4 tsp cinnamon
- 1 pinch sea salt
- 1/4 cup hazelnuts chopped and roasted
- 2 tbsp coconut oil
- 1/2 cup strawberries sliced
- Add water to a saucepan. Sprinkle gelatin powder in water and let the mixture expand. Melt the mixture on low, do not boil. When smooth, add in Natrel Lactose Free Milk using a whisk. Turn off the heat. Beat the mixture for 30 seconds. Add the sugar and vanilla extract to the milk mixture. Mix together using a whisk.
- Refrigerate for about 1 hour, taking care to stir the mixture every 15 to 20 minutes.
- When the milk mixture is nice and gelatinous, transfer it to a bowl. Using an electric mixer, beat the mixture for 15 minutes or until the texture resembles whipped cream. Mix in the maple syrup and beat again until the mixture forms soft peaks. Set aside.
- In a shallow dish, mix eggs, milk, honey, cinnamon, sea salt, orange zest and orange juice. Whisk until well combined.
- Dip each slide of bread into the egg mixture and let sit on each side for 2 minutes.
- Melt the coconut oil in a non-stick frying pan over medium-high heat.
- Add bread and cook until golden and brown. Flip and repeat.
- Top with whipped cream, chopped toasted walnuts and some sliced strawberries.
Tip: For whipped cream that's ready in no time, use Natrel Lactose Free 35% Cream (available in Quebec, Ontario, British Columbia, Alberta, Saskatchewan and Manitoba). Simply beat 3/4 cup (180 mL) of cream with an electric mixer while gradually adding 1/4 cup (60 mL) of maple syrup.