A recipe from the food truck De Wentelteefjes. Roos and Laura not only make traditional French toast in their truck, but they also put together special flavor combinations, such as this chutney with mango apple.
Ingredients for 4 people
Preparation time:1 hour + 1 hour waiting time
For the chutney
Get started
For the chutney, put 60 ml of water in a pan and add the mango, apple, ginger and cinnamon stick. Bring to the boil and let it simmer on low heat for about 10 minutes, stirring occasionally.
Add the sugar, coconut, raisins and almonds and let it simmer again on low heat, stirring occasionally, for 10 minutes, until it has thickened well. Add cardamom, chili powder and white wine vinegar and bring to a boil over low heat. Then turn off the fire.
Puree part of the chutney with a stick blender, leave the rest coarse. Let it cool for 1 hour.
Beat the egg with the milk and cinnamon. Dip the sugar bread slices one by one in the egg mixture and drain on a wire rack.
Melt the butter in a frying pan. Brown the French toast on both sides in this. They are done when you press them with a fork and no more liquid runs out.
Top each of the fried French toast with half a slice of goat cheese and spread generously with the cooled chutney. Sprinkle them with toasted almonds, red chili pepper and coriander to taste.
Hint: would you rather turn it into a dessert? Then omit the goat cheese, chili pepper and coriander and serve the French toast with Greek yogurt.
Curious about the success recipes of other food trucks? You will find them in the July issue of Santé.
Text:The Foodtruck Cookbook | Image:Simone van den Berg, Peter Lodder | Photography:Alexandra Schijf
