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Sandwiched Eggy Bread with Toffee Sauce

Ginger cake stuffed with chocolate, fried in butter, and topped with a homemade creamy toffee sauce and ice cream.

VegetarianQuickDessertSweet

Estimated Nutrition

Per Serving Total
Calories 1142.5 kcals 1142.5 kcals
Carbohydrates 110.4 grams 110.4 grams
Fat 74.8 grams 74.8 grams
Protein 11.2 grams 11.2 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
slice
Ginger Cake
thick slice, ready-made
25
g
Chocolate
85
g
Caster Sugar
Dairy
15
ml
Butter
for frying
1
piece
Egg
free-range, beaten
1
scoop
Stem Ginger Ice Cream
to serve
25
g
Butter
for sauce
45
ml
Double Cream

Steps

  • Cut a slit in the ginger cake and fill it with chocolate.
  • Melt butter in a pan until it begins to foam.
  • Coat the stuffed cake in beaten egg.
  • Fry the cake for 2 minutes per side until golden.
  • Melt the remaining butter and sugar together in a separate pan.
  • Stir the cream into the sugar mixture and heat through for the sauce.
  • Pour the sauce over the bread and serve with ice cream.