Ingredients

For the French Toast Base:

• 1 loaf French bread, sliced 1-inch thick (sturdy & soaks up custard perfectly!)
• 5 large eggs (for a rich custard texture!)
• 1 cup half-and-half (adds creaminess!)
• 1 cup whole milk (balances the custard!)
• 1 teaspoon vanilla extract (enhances the flavor!)
• ⅔ cup granulated sugar (adds just the right sweetness!)
• ¼ teaspoon ground cinnamon (for a touch of warmth!)
• ¼ teaspoon salt (balances the flavors!)

For the Caramelized Topping (Brûlée Effect!):

• ¼ cup unsalted butter, melted
• ½ cup brown sugar (creates a deep, caramel-like crunch!)
• 2 tablespoons maple syrup (adds extra richness!)
• Extra granulated sugar for caramelized topping

Prepare the Custard Mixture

1. In a large mixing bowl, whisk together:
   1. Eggs
   2. Half-and-half & whole milk
   3. Granulated sugar
   4. Vanilla extract, cinnamon, and salt
   5. Whisk until smooth and set aside.
2. Arrange & Soak the Bread
   1. Grease a 9×13-inch baking dish with butter or nonstick spray.
   2. Arrange slices of French bread in a single layer, slightly overlapping.
   3. Pour the custard mixture evenly over the bread, making sure each slice is well-coated.
   4. Cover with plastic wrap and refrigerate overnight (or at least 4 hours) to absorb all the flavors.
3. Make the Buttery Caramel Topping
   1. In a small saucepan, melt butter over medium heat.
   2. Stir in brown sugar and maple syrup, cooking until smooth.
   3. Let cool slightly, then drizzle over the soaked bread before baking.
4. Bake to Perfection
   1. Preheat oven to 375°F (190°C).
   2. Remove the dish from the fridge and let it sit at room temperature for 10–15 minutes.
   3. Bake uncovered for 30–35 minutes, until golden brown and puffed.
5. Crème Brûlée-Style Topping
   1. Once baked, sprinkle 2–3 tablespoons of granulated sugar evenly over the top.
   2. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy shell. (If you don’t have a torch, place under a broiler for
      2–3 minutes—watch closely!)
6. Serve & Enjoy!
   1. Let cool for 5 minutes before slicing.
   2. Serve with fresh berries, whipped cream, or a dusting of powdered sugar for an extra fancy touch!

Bestandele:

Frikkadelle:

• 2 dik snye witbrood
• 125 ml karringmelk
• 1 kg maer maalvleis
• 1 ui, gerasper
• 1 eier
• 12,5 ml blatjang
• 2 ml kerriepoeier
• 2 ml neutmuskaat
• 2 ml naeltjies
• Sout en peper
• Koekmeelblom

Sous:

• 25 ml margarine
• 4 groot uie, gekap
• 25 ml koekmeelblom
• 125 ml asyn
• 15 ml suurlemoensap
• 750 ml water
• 12,5 ml kerriepoeier
• 5 ml borrie
• 37,5 ml appelkooskonfyt
• 12,5 ml blatjang
• 10 ml suiker
• 6 ryp piesangs

Metode:

1. Stoofplaat en oond
2. Die frikkadelle: Week die brood in die karringmelk en meng dit met die res van die frikkadelbestandele, behalwe die koekmeelblom.
3. Vorm frikkadelle, rol dit in die koekmeelblom en pak dit lossies in ‘n oondskottel met ‘n deksel.
4. Voorverhit die oond tot 190° C ( 375° F )

Sous:

1. Verhit die margarine in ‘n kastrol en die braai die ui daarin tot sag.
2. Meng al anderbestanddele, behalwe die piesangs, en roer by die uie.
3. Snipper nou twee van die piesangsen roer dit by die sous.
4. Laat die sous ‘n paar minute prut tot die piesangs sag is.
5. Sny dieander 4 piesangs in skywe en versprei oor die frikkadelle in die oondskottel.
6. Giet die sousbo-oor, bedek en bak 1,5 – 2 uur tot gaar.
7. Lewer 6 porsies.
8. Sit voor met rys, klapper (opsioneel) en mengelslaai.

Translation

Curry and Banana Meatballs

Ingredients:

Meatballs:

• 2 thick slices of white bread
• 125 ml buttermilk
• 1 kg of lean minced meat
• 1 onion, grated
• 1 egg
• 12.5 ml chutney
• 2 ml curry powder
• 2 ml of nutmeg
• 2 ml cloves
• Salt and pepper
• Flour

Sauce:

• 25 ml margarine
• 4 large onions, chopped
• 25 ml cake flour
• 125 ml of vinegar
• 15 ml lemon juice
• 750 ml of water
• 12.5 ml curry powder
• 5 ml of turmeric
• 37.5 ml apricot jam
• 12.5 ml chutney
• 10 ml of sugar
• 6 ripe bananas

Method:

1. Stovetop and oven
2. The meatballs: Soak the bread in the buttermilk and mix it with the rest of the meatball ingredients, except the cake flour.
3. Form meatballs, roll them in the cake flour and pack them loosely in an oven dish with a lid.
4. Preheat the oven to 190° C ( 375° F )

Sauce:

1. Heat the margarine in a saucepan and fry the onion in it until soft.
2. Mix all other ingredients, except the bananas, and stir in the onions.
3. Now slice two of the bananas and stir them into the sauce.
4. Let the sauce simmer for a few minutes until the bananas are soft.
5. Slice the other 4 bananas and spread over the meatballs in the oven dish.
6. Pour the sauce over the top, cover and bake for 1.5 – 2 hours until cooked.
7. Makes 6 servings.
8. Serve with rice, coconut (optional) and mixed salad.