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Mini Cinnamon French Toast Canapé Recipe

Mini Cinnamon French Toast Canapé

Mini Cinnamon French Toast Canapé

Courtesy of Chef Kelly Cattani – Bluestone Cottage


French Toast Egg Mixture
2 Nature’s Farm large egg
1 2/3 cups (400mL) milk
1 tsp vanilla
1 tsp ground cinnamon
3 pieces sourdough bread sliced thick

Vanilla Custard
2 cups milk 
1 tsp vanilla
2 Tbsp cornstarch
1/2 cup sugar
2 eggs
pinch of salt
1/4 cup butter, cubed

Sour Cherry Compote
2 1/2 cups frozen sour cherries
3 Tbsp cornstarch
1 1/2 cups sugar
1 cup cold water
orange slices, garnish


Egg Mixture
1. Combine the egg mixture ingredients and whisk well.
2. Heat a large griddle with a dab of butter or spray of oil
3. Dab each piece of sourdough bread into the egg mixture briefly and place on the griddle.
4. Let cook 2-3 minutes on each side and until the French toast is cooked through (feels firm, slightly bulges in the center.
5. Remove the pieces of cooked French toast to a cutting board and cut into equal shapes using a round or square cutter.
6. Set aside or refrigerate until required.

Vanilla Custard
1. Combine sugar, cornstarch and salt.
2. On low heat, heat the milk in a 4 litre stainless steel pot, turning it to low heat before scalding.
3. Combine the eggs with the sugar mixture and whisk until very smooth.
4. When the milk is very hot remove it from the stove, and slowly pour it into the egg/sugar mixture while whisking.
5. Return the mixture to the pot.
6. Return the pot to the stove and cook on medium heat to thicken, stirring frequently and scraping sides of the pot with a spatula until it comes to a soft boil.
7. Cook the custard until several bubbles pop to the surface. It should be quite thick.
8. Remove from heat and pour through a strainer into a heat proof bowl.
9. Add butter and whisk until well incorporated.
10. Press plastic wrap directly on top of the mixture and place it into the fridge to chill. It is best to stir it well before using it. It will last up to a week in the fridge.

Sour Cherry Compote
1. Place the cherries and sugar into a 4 litre stainless steel pot.
2. Heat over medium heat until the cherries are thawed and released their liquid.
3. In a separate bowl combine the cornstarch and cold water.
4. Add the cornstarch slurry into the cherries mixture and stir well.
5. Bring the contents of the pot up to a boil and let boil (while stirring) for 30 seconds or until the cornstarch clarifies (is no longer opaque).
6. Remove from heat and chill.

1. Heat the cherry compote on medium low heat, stirring frequently.
2. Meanwhile heat prepared and cut French toast in a frying pan.
3. Working on a cutting board place each square of toast on a skewer.
4. Stir the vanilla custard and spoon onto the mini toast bites.
5. Sprinkle toast with cinnamon sugar.
6. Top each with one sour cherry, cherry gel and an orange slice.
7. Once fully assembled carefully move the finished canapés onto a serving platter.

Yield 1 dozen



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