Oroweat x Ovaltine Lava French Toast
I recently discovered a new favorite afternoon tea snack: Ovaltine Lava French Toast. This treat is a delightful twist on traditional French toast, with a molten center that oozes out when you cut into it. The rich, malty flavor of Ovaltine pairs beautifully with the sweet, nutty taste of kinako powder, while a touch of cocoa powder adds just the right amount of bitterness to balance the sweetness.
For this recipe, I opted for the 22 Grains & Seeds Bread from Oroweat Organics instead of regular white bread. This bread is made with certified organic ingredients and is sustainably baked. It’s soft yet firm, making it ideal for holding up to the filling while maintaining a perfect texture for sandwiches or, in this case, molten French toast. The combination of the hearty, grain-filled bread with the rich and creamy Ovaltine filling creates a truly satisfying and indulgent snack that’s perfect for an afternoon pick-me-up.
Ovaltine Lava French Toast
Equipment
Ingredients
- 2 slices Oroweat 22 Grains & Seeds bread
- 2 eggs
- 1 tbsp butter
- 150 mL milk
- 2 tsp corn starch
- Ovaltine powder
- Kinako powder
- Cocoa powder
- 2 tbsp condensed milk
Instructions
- In a shallow bowl, whisk together the egg and 50mL of milk until well combined.
- In a saucepan, melt the butter over medium-low heat.
- Dip each bread slice into the egg mixture, letting it soak for 10-15 seconds on each side.
- Place the soaked bread slices in the hot pan and fry until golden brown on one side. Flip and cook the other side until golden brown as well.
- In a small pot, combine 100mL of milk and cornstarch. Bring to a boil over medium heat, stirring constantly until the mixture begins to thicken. Remove from heat immediately, then stir in 1 tablespoon of condensed milk until fully combined.
- In a small bowl, mix together the Ovaltine powder and kinako powder.
- Place one slice of the cooked French toast on a plate and spread a thin layer of condensed milk on top.
- Place the second slice of French toast on top of the first. Use a spoon to gently press down the center of the top slice, creating a small indentation or “hole.”
- Pour the thickened milk mixture into the indentation on the toast.
- Sift the Ovaltine and kinako powder mixture evenly over the toast, then finish by sifting a light layer of cocoa powder on top.
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