Pampushky French Toast with Beetroot Syrup

Transform stale Pampushky (Ukrainian garlic rolls) into a delightful sweet breakfast treat. These are soaked in a cinnamon-spiced custard and pan-fried until golden brown, then drizzled with a vibrant beetroot syrup inspired by Borscht ingredients.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£1.52

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

6rollsStale Pampushky(If very dry, slightly moisten with a spritz of water before soaking.)

£2.50

3Eggs(Large)

£0.90

0.5cupMilk(Whole milk is best for richness, but any milk will work.)

£0.20

0.3cupHeavy Cream(Optional, for extra richness.)

£0.45

2tablespoonsGranulated Sugar

£0.10

1teaspoonVanilla Extract

£0.15

0.5teaspoonGround Cinnamon

£0.05

2tablespoonsButter(For cooking)

£0.25

1mediumBeetroot (cooked)(Leftover from Borscht or pre-cooked.)

£0.70

1tablespoonApple Cider Vinegar

£0.05

2tablespoonsHoney(Or maple syrup)

£0.30

1teaspoonLemon Juice(Freshly squeezed)

£0.05

1tablespoonFresh Dill(Finely chopped. Optional, but adds a nice savory note.)

£0.40

Total Cost

£6.10

£1.52 per serving

The Method

1
**1. Prepare the Custard:** In a large bowl, whisk together the eggs, milk, heavy cream (if using), sugar, vanilla extract, and cinnamon until well combined. Ensure the sugar is dissolved.
2
**2. Soak the Pampushky:** Place the stale pampushky in the custard mixture. Let them soak for at least 10 minutes, flipping them occasionally to ensure they are evenly saturated. The soaking time may vary depending on the dryness of the pampushky. They should be soft but not falling apart.
3
**3. Make the Beetroot Syrup:** While the pampushky are soaking, prepare the beetroot syrup. In a small saucepan, combine the cooked beetroot, apple cider vinegar, honey, and lemon juice. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the mixture has slightly thickened. Stir occasionally to prevent sticking.
4
**4. Blend the Beetroot Syrup (Optional):** For a smoother syrup, carefully transfer the hot beetroot mixture to a blender or use an immersion blender directly in the saucepan. Blend until smooth. Be cautious when blending hot liquids.
5
**5. Strain the Beetroot Syrup (Optional):** If you prefer an even smoother syrup without any beet pulp, strain the blended mixture through a fine-mesh sieve. Discard the solids.
6
**6. Stir in the Dill (Optional):** Stir the chopped fresh dill into the warm beetroot syrup.
7
**7. Cook the Pampushky French Toast:** Melt the butter in a large skillet or frying pan over medium heat. Once the butter is melted and the pan is hot, carefully remove the soaked pampushky from the custard (allowing excess custard to drip off) and place them in the hot pan.
8
**8. Pan-Fry:** Cook the pampushky for 3-4 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning. The inside should be heated through.
9
**9. Serve:** Serve the Pampushky French Toast immediately, drizzled generously with the warm beetroot syrup. Garnish with extra fresh dill, if desired. Consider adding a dollop of yogurt or sour cream on the side for serving.

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My Notes

Nutrition Information

Nutrition per serving (180g)

450 kcal / 1883 kJ

Carbs

48g

18% of RDA

Fat

24g

34% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

25 g

28% of RDA

Sodium

280 mg

12% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a richer flavor, use brioche or challah bread if you don't have pampushky.

Don't oversoak the pampushky, or they will become too soggy.

The beetroot syrup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Adjust the sweetness of the beetroot syrup to your liking by adding more or less honey.

If you are using raw beetroot, roast or boil it until tender before using it in the syrup.

Cooking Equipment

Large Bowl

Whisk

Large Skillet or Frying Pan

Small Saucepan

Blender or Immersion Blender (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use brioche or challah bread if you don't have pampushky.

Don't oversoak the pampushky, or they will become too soggy.

The beetroot syrup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Adjust the sweetness of the beetroot syrup to your liking by adding more or less honey.

If you are using raw beetroot, roast or boil it until tender before using it in the syrup.

Pampushky French Toast with Beetroot Syrup

Ingredients

The Method