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France, Europe · Cherry Clafoutis

Cherry Clafoutis Custard Toast

A café-style toast: thick bread pressed into a hollow, filled with clafoutis custard, topped with cherries and almonds and baked crisp outside, pudding-soft inside.

ServingsServes 2
Total cooking time25 min
DifficultyEasy
About servingsOne egg makes enough custard for 2 slices. For 1 or 3 servings you will have half a slice's worth left: pour it into a small ovenproof cup with a few cherries and bake it alongside as a mini clafoutis.

Method

  1. Preheat the oven to 200°C and line a baking tray with baking paper.

    oven

  2. Press the centre of each slice firmly with the back of a spoon to make a hollow about 1 cm deep, leaving a 1 cm border. Spread the border with soft butter so it bakes golden and crisp.

    Add in this stepThick white bread (3 cm slices) 2Butter (softened) 10 g

  3. Whisk the egg, sugar and flour for until there are no lumps, then whisk in the milk and vanilla.

    Add in this stepEggs 1Sugar 1½ tbspPlain flour 2 tspMilk 30 mlVanilla extract to taste

  4. Scatter half the cherries into the hollows and slowly spoon in the custard to fill them. Add it little by little so it soaks into the bread instead of spilling over. Top with the remaining cherries, cut side up, scatter over the almonds and move the toast to the tray.

    Add in this stepCherries (stoned and halved) 120 gFlaked almonds 10 g

  5. Bake in the oven at 200°C for . It is done when the custard no longer wobbles when you nudge the tray and the crusts are golden. More slices on the tray take a little longer.

    oven

  6. Let it stand for so the custard settles, then dust with icing sugar and serve warm.

    Add in this stepIcing sugar to taste

Cook's tip

In an air fryer, bake at 170°C for 10 to 12 minutes and cover with foil for the last 3 minutes, as the almonds burn easily. Thin bread tears when pressed, so use a thick slice. Thaw frozen cherries and pat them dry, or the toast turns soggy.

Cooking it at camp

Mix the custard at home and carry it in a jar in the cool box. At the campsite, melt butter in a cast-iron pan with a lid, add the pressed bread, fill with custard and cherries, cover and cook over low heat for 8 to 10 minutes: crisp underneath, soft on top.