Chancay French Toast – Welcome 2017

Chancay is a small town about 3 hours north of Lima and it´s also where a famous, lightly sweetened bread roll originated. The name of this fluffy treat? Chancay, of course. And it’s one of the most traditional rolls in this part of the country.

This special kind of bread has a nice and tender crumb and an anise flavor. Some bakers add grated orange rind to the dough or herb infusions, hence the unique flavor of these rolls. They are good with butter and jelly, or just plain, served with a cup of coffee or tea.

I thought about making French toast with these rolls because they have the right texture and I knew the particular flavor would bring something new and fresh to this breakfast (or dessert)classic. Aguaymanto compote was the easy sweet spread choice because I had some at home, but feel free to use honey or any other fruit marmalade (I think figs would work really well here. Yum).

My daughter, who doesn´t eat sugar but is very creative in the kitchen, gave me other delicious dessert ideas using Chancay rolls, so I will be posting more recipes with this ingredient in 2017. And if you can’t find it where you live, stay tuned because the original Chancay recipe is coming soon.

These French toasts make a luxurious first breakfast or dessert of the year. Relax, enjoy, and pamper yourself and your friends and family with this. Happy 2017!

Chancay French Toast
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • **Aguaymanto compote:
  • 1 cup aguaymantos (Golden berries)
  • ¼ cup sugar
  • **French toasts:
  • 4 chancay rolls
  • 2 eggs
  • ⅓ cup unsweetened evaporated milk
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla
  • 2 tablespoons unsalted butter
  • **Garnish:
  • Mint leaves
  1. **Aguaymanto compote:
  2. Put aguaymantos in a small saucepan. Cover with sugar and ¼ cup water.
  3. Cook until the fruits burst open and the liquid is syrupy. Turn off the heat and cool.
  4. **French toasts:
  5. Slice the rolls in half.
  6. In a bowl whisk the eggs, add the milk, cinnamon and vanilla.
  7. Dip the rolls in the egg mixture until they absorb part of the liquid, turning once.
  8. Meanwhile heat one tablespoon butter (or oil) in a skillet. Fry the bread until lightly golden.
  9. Serve two in each plate and spoon some aguaymanto compote over the toasts.
  10. Garnish with mint leaves.

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