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.

Vegetarian Quick Dessert Sweet

Estimated Nutrition

Calories

1142.5

kcal / serving

1142.5 kcal total

Carbs

110.4g

per serving

110.4 g total

Fat

74.8g

per serving

74.8 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

slice

Ginger Cake

thick slice, ready-made

Chocolate

Caster Sugar

Dairy

Butter

for frying

piece

Egg

free-range, beaten

scoop

Stem Ginger Ice Cream

to serve

Butter

for sauce

Double Cream

Method

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.