Preparation time: 1 hour
Cooking time: 5 minutes
2 medium sized pineapples
12 basil leaves
For the cinnamon French toast:
4 slices white bread
1 pinch cinnamon powder
25cl whole milk
For the citrus jus
1. Peel the pineapple and watermelon. Cut each fruit lengthwise into 8 5mm thick slices. Lay these on top of each other in the following order:
- 1 slice of pineapple
- 1 basil leaf
- 1 slice of watermelon
Repeat this twice until you have a 3 tiers in your sandwich. Make 4 other fruit sandwiches in the same way. Trim each one into a neat square and then cut each square into 2 triangles so you have 8 triangular sandwiches. Secure each triangle by using a small wooden skewer into it.
2. Make the citrus jus: halve each citrus fruit, squeeze them and mix their juice with the sugar. Boil down by half, and set aside.
3. Make the cinnamon French toast: break the eggs into a bowl, whisk in the sugar, cinnamon and milk.
4. On a low heat, melt a little butter in a large frying pan. Dip the bread slices into the egg batter, lay them into the pan and fry them gently until lightly golden.
5. On each plate, put 1 slice of French toast and 2 triangular sandwiches. Sprinkle with citrus jus and serve while the French toast is warm.
You can also purchase the Constance Prince Maurice recipe book that contains this recipe and 50 more from our online store.