Homegrown Chef Ashlee Laing, of Teddy's Joint, shares his King Caractacus recipe

HOMEMADE: Ashlee Laing presents his take on French toast, King Caractacus.

HOMEMADE: Ashlee Laing presents his take on French toast, King Caractacus.

King Caractacus

Our take on french toast: Homemade cinnamon yeast doughnut soaked in egg and cream, gently pan fried and topped with sherry infused mixed berries, crème Anglaise, crushed roasted almonds and pistachio pashmak.

Serves 6

6 x homemade cinnamon yeast doughnuts (sliced in half)

2 cups berries

1 cup Creme Anglaise

2 cups egg mix

Roasted almonds (chopped)

Pashmak (Persian fairy floss)


In a bowl, add two cups of seasonal berries and pour over ¾  of a cup of Spanish sherry.

Mix gently and allow to soak overnight.

Creme Anglaise

½ cup whole milk

½ cup whipping cream

1 2-inch piece vanilla bean, split

3 large egg yolks

3 tbsp sugar

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean, add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl.

Egg mixture

Whisk together in a shallow bowl:

½ cup milk and ½ cup double cream

5 eggs

2 tbsp of golden syrup

1 tsp vanilla extract

¼ tsp salt

Soak doughnuts in mixture for 30 minutes, then gently pan fry on griddle for 1-2 minutes on each side until golden brown. Arrange on plate and top with berries, Creme Anglaise, sprinkle chopped almonds and finish with some Pashmak.