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Paris Sourdough French Toast with cinnamon sautéed apples

Course Breakfast, Dessert, Snack

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Ingredients

• 1 Paneton Paris Sourdough long par bake loaf
• 4 eggs
• 1 cup milk
• 1 tsp vanilla extract
• 4 small apples we used Pink Lady
• 1 tsp cinnamon
• butter for frying
• Plain greek yoghurt for serving
• Maple syrup or honey for serving

Instructions

• Slice loaf into 2cm thick pieces (you can make it thicker if wanted)
• In a rectangle tray, mix egg, vanilla and milk until smoothly combined.
• Place slices of sourdough into soak up the eggy mix – 5 mins per side.
• Meanwhile, cut apples into wedges and saute in a pan with butter and cinnamon until just soft.
• In a large fry pan, heat butter and a little oil and fry french toast off in batches (keep warm in the oven if needed).
• Serve layered with apples and a dollop of yoghurt and drizzle of maple syrup.
• This will serve 2 hungry people or 4 lightly

The post Paris Sourdough French Toast with apples appeared first on Paneton Bakery.

Breakfast reinvents itself endlessly! A breakfast galette is one of the best way to start the day. Mix flavours like figs, blue cheese and fennel with this recipe. You can also try our other galettes like the Rocket Pesto or the Old-Fashioned Cooked. Bon appétit!

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Fig Blue Cheese Fennel Galette

Course Main Course

Keyword breakfast, galette

Ingredients

• 1 roll Paneton Flaky Pastry cut into 8 rectangles
• 12 figs 1 1/2 per tart
• 8 tbsp marmelade
• 100 g blue cheese
• 24 walnut halves
• fennel flowers if unavailable use thyme

Instructions

• Preheat your oven to 200°C
• Line a baking tray with non-stick baking paper
• Cut your flaky pastry into 8 rectangle portions
• With your knife, gently score a 1cm line around the edge to allow a border to rise
• Smear a tablespoon of marmelade on the base of each pastry
• Place figs and walnuts on top
• Bake for 10 minutes at 200°C and then reduce temperature to 170°C until pastry has cooked through and golden brown
• Right before serving add the blue cheese and fennel flowers

The post Fig Blue Cheese Fennel Galette appeared first on Paneton Bakery.

Enjoy your brekky with this old fashioned cooked breakfast galette. Did you know that in Italy, the term crostata for galette appeared in cookbooks for the first time in the 1400s, during the Renaissance? In France, the word galette comes from the Old French word galet, which means pebble. 

Nowadays, the Breton galette is a crepe fashioned from buckwheat. The sides are folded over the filling, which gives it its infamous rustic look. It is very similar to the tart-like version we are talking about here: the old fashioned cooked breakfast galette! 

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Old Fashioned Cooked Breakfast Galette

Course Breakfast

Keyword breakfast, galette

Ingredients

• 1 roll Paneton savoury pastry
• 1 handful fresh parsley chopped
• 100 g ham chopped
• 4 tbsp baked beans
• 2 eggs
• 1/2 cup milk
• 3 eggs to crack directly onto the top
• salt and pepper

Instructions

• Preheat the oven to 180°C
• Line baking tray with baking paper and the pastry
• Place a sheet of baking paper in top of the inside and weigh down with a baking tray
• Bake for 15 minutes
• In a bowl, mis 2 eggs and 1/2 cup of milk and add parsley
• Pour onto the pastry, crack 3 eggs on top and sprinkle with ham
• Bake until pastry is golden brown and eggs are baked

The post Old Fashioned Cooked Breakfast Galette appeared first on Paneton Bakery.

Rocket Pesto Breakfast Galette – Enjoy these breakfast galettes, a delicious combination of pastry, eggs and fresh herbs. And if you want something is a little more spicy, you can also try our Mexican Breakfast Galette. Bon appétit!

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Rocket Pesto Breakfast Galette

Course Breakfast

Keyword breakfast, flaky pastry, galette

Ingredients

• 1 roll Paneton flaky pastry
• 4 eggs
• rocket pesto
• fresh herbs

Instructions

• Preheat the oven to 200°C
• Line a baking tray with baking paper
• Unroll flaky pastry and cut it in half lengthwise and then into 3/4 sections to suit
• Lightly score a 1/2cm border around each pastry square
• Place baking weights and bake for 10 minutes then drop the temperature to 180°C until golden brown
• Fry or poach the eggs
• Lay the egg on top of the galette with pesto and herbs

The post Rocket Pesto Breakfast Galette appeared first on Paneton Bakery.

Some say the breakfast galette is a must-have to end a perfect weekend. Savoury or sweet, take a new twist on brekky with a galette! Our pick is this Mexican breakfast galette, fresh and crusty at the same time with our Flaky Pastry and Tio Pablo Salsa Ranchera. Bon appétit!

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Mexican Breakfast Galette

Course Main Course

Keyword breakfast, flaky pastry, galette

Servings 6 people

Ingredients

• 1 roll Paneton flaky pastry
• Tio Pablo Salsa Ranchera
• 6 eggs
• 1 avocado or 2
• 1/4 cup fresh coriander
• 1 spring onion sliced

Instructions

• Preheat the oven at 200°C
• Line baking tray with baking paper
• Slice a 2cm border around the edge of your pastry rectangle
• Place a sheet of baking paper in top of the inside tart and weigh this down with a baking tray
• Bake for 15 minutes then remove the tray and paper
• Spread the salsa over the inside and bake until pastry is golden
• While the galette base is cooking, fry eggs ready to assemble with remaining ingredients
• You can dollop more salsa and add sour cream for a creamyfinish!

The post Mexican Breakfast Galette appeared first on Paneton Bakery.