Enjoy a classy brunch with this toast and jam menu!

A toast and jam menu that is more delicious and luxurious than usual!

Chestnut jam toast with banana slices is perfect for a weekend brunch~

■ Main Ingredients: 

Bread loaf (250g), Eggs (2), Sugar (2 tbsp), Yogurt (2 tbsp), Vanilla extract (a drop)

■ Seasoning Ingredients: 

Bananas (2), Milk (1/2 cup), Cinnamon powder (1 tsp), Butter (2 tbsp), Condensed milk (2 tbsp), Sugar (1 tbsp), Soy sauce (1 tsp)

■ Chestnut Jam Ingredients: 

Chestnut puree (100g), Sugar (70g), Water (1/4 cup), Rum (2 tsp)

■ Toast and Jam Menu:

1. In a pot, bring water (1/4 cup) and sugar (70g) to a boil. Adding sugar when making jam will help it last longer.

2. Mix the chestnut puree (100g) with a spoon while boiling. You can freeze boiled chestnuts and use them for various dishes.

3. Add rum (2 tsp) and mix well. Adding a little rum will extend the shelf life of the jam.

4. Add cinnamon powder (1 tsp) and simmer over low heat for about 10 minutes, then let it cool. Be careful not to boil it over high heat, as the chestnuts may splatter. Stir occasionally to prevent burning.

5. Cut the bread loaf (250g) into large cubes and place them in a square baking dish.

6. In a bowl, whisk together milk (1/2 cup), eggs (2), condensed milk (2 tbsp), and soy sauce (1 tsp) to make an egg wash.

7. Pour the egg wash over the bread cubes and let them soak for a few minutes.

8. Melt butter (2 tbsp) in a skillet and bake the bread cubes over medium heat until golden and crisp on both sides.

9. Cut the bananas (2) into bite-sized pieces.

10. In the same skillet, melt more butter and cook the banana pieces with sugar (1 tbsp) and cinnamon powder (1 tsp) until caramelized.

11. To serve, place toast cubes in a bowl, top with chestnut jam, and banana pieces, and drizzle some yogurt (2 tbsp) over them. Enjoy your classy brunch!

This toast and jam menu is by culinary researcher Lee Hye-jung (CEO of a Korean food side dish shop, author of <Big Mama Flowers Bloomed> and many others).

Source: EBS