This is barely a recipe. I could write an entire treatise about how stollen in the Netherlands is called Easter or Christmas stollen depending on the time of year. And how in recent years racists get upset that it is now often just called festive stollen but whatever.
Turnover bitches
I think the most pertinent and useful information however is that in Dutch French toast are called wentelteefjes. Which literally translates as small turnover bitches. Enjoy that information while you munch down on these.
Stollen French toast
Crispy sweet spicy French toast made with stollen.
Equipment
- Oven dish
- Whisk or fork
- Frying pan
Ingredients
- 2 eggs
- 1 c - 250 ml milk
- 1 t - 5 g speculaas spices see below
- pinch salt
- 1 T - 15 g sugar brown or demerara preferred + extra for frying
- 2 T - 30 ml oil butter works too
- 4 slices stollen other breads work too tbh
- 2 c - 300 g red fruit or whatever works for you, optional to serve
- poedersuiker optional, for serving
Speculaas spice mix from Rutger Bakt (linked in the notes)
- 8 t - 33 g ground cinnamon
- 2 t - 8 g ground cloves
- 2 t - 8 g ground nutmeg
- 1 t - 4 g ground coriander
- 1 t - 4 g ground aniseed
- 1 t - 4 g ground ginger
- 3/4 t - 3 g ground cardamom
Instructions
To make your own speculaas spice mix
- Mix all the ground spices together. Any leftovers can be saved to add to bakes and maybe even hot chocolate.
Make the stollen French toast
- In an oven dish mix 2 eggs with 1 c - 250 ml of milk, 1 t - 5 g of speculaas spices, 1 T - 15 g of sugar and a pinch of salt until fully incorporated. This usually takes 2 minutes or so of intensive whisking.
- Soak the slices of stollen in the egg spice mixture, turning them over at least once and heat 1 T - 15 ml of oil or butter in a frying pan
- Fry the French toast until golden and crisp. I find the best way to get some nice caramelized edges on them is sprinkling some additional sugar over them in the pan and turning them over at least twice so you get that extra sugar going on both sides.
- Serve with red fruit and powdered sugar or whatever tickles your fancy.
Notes
The speculaas mix in this recipe is courtesy of Rutger Bakt.
French toast does not keep.
