With a spoon, spread the Horio Soft with Cow Butter in a pan (approximate size 23 x 35 cm) and sprinkled sugar
Slice the bread into 8-9 pieces.
In a bowl, mix eggs, fresh cream and the spices and dunk each slice of bread until it has absorbed some of the liquid and place in the pan (on top of the butter/sugar mix); Repeat with the remaining slices
Cover the pan with cling wrap and place in the refrigerator for approximately 2 hours
Preheat oven at 165 degrees and bake for 20-25 minutes
While the french toast is baking, prepare the cream filling: with a blender beat anthotyro with the powdered sugar until creamy and then add fresh cream incrementally until fluffy
When the french toast is done, serve with cream filling, honey and cinnamon, as well as, sun-dried fruit (optional)
You may skip the refrigeration step (Step 4), however, this helps the bread absorb the egg mixture better.
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