1 loaf of stale bread (thick white or farmhouse is best)
6 eggs, beaten
160ml double cream
Butter and neutral oil, to fry
For the Cinnamon Sugar:
50g caster sugar
2 tbsp cinnamon
For the Ganache Dip:
150g dark chocolate (70%)
100ml double cream
Preheat the oven to 100C.
Slice the bread into 2.5cm thick pieces - discard the ends. Cut each slice of bread into 3-4 soldiers.
In a large deep tray, add the eggs, cream, milk and a large pinch of salt and stir to combine. Set aside. Combine the sugar and cinnamon in a small shallow bowl and set aside.
To make the chocolate ganache dip, either pop the cream and chocolate in the microwave and heat at 30 second intervals, stirring regularly or heat the cream in a small pan, and when about to boil, pour over the chocolate and stir until the chocolate is melted and the mixture is combined and smooth.
Preheat a large frying pan over a medium heat. Add a small knob of butter and a splash of oil - once it’s foaming you are ready to fry.
In batches, dunk the soldiers into the egg custard mixture, turn to coat - they should be in the mixture for 10-20 seconds, if you leave them too long they will get soggy. Remove from the custard and let the excess drip off. Add to the frying pan and cook on all sides until golden brown. Remove from the pan, coat in the cinnamon sugar. Keep the cooked & sugar coated soldiers warm in the oven on a baking tray fitted with a wire rack, while you make the rest.
Serve the french toast soldiers with the warm ganache dip on the side!