A Breakfast for Special Occasions… French Toast with a Twist
Today we’re making a classic American breakfast favorite.
French Toast! With a twist. Thick sliced brioche bread that’s been slightly toasted, dipped in a mixture of eggs, milk, sugar, cinnamon, nutmeg and vanilla. Topped with sliced strawberries, blackberries and blueberries marinated overnight in Grand Mariner, Brandy, and orange juice. Drizzled with Vermont maple syrup and topped with powdered sugar. Impress your guest with a French Toast looks not only amazing but is bursting with flavor too.
Our Mise En Place
Fruit
2 oz of Blackberries
2 oz of Blueberries
4 Sliced Strawberries
2 oz Brandy
2 oz Grand Mariner
4 oz Natalie’s Orange Juice
French Toast
6 Slices of Brioche Bread
Vermont Maple Syrup
Pinch of Salt
1 Tablespoon of Vanilla
1 Stick of Butter
2 Tablespoons of Sugar
2 Tablespoons of Powdered Sugar
2 Eggs
½ Cup of Milk
¼ Teaspoon Each of Nutmeg and Cinnamon
Our first step is to toast the bread. The reason that we toast it first is because we don’t want the French Toast to be soggy. Toasting the bread helps to keep it firm.
While the bread is in the oven toasting, put two eggs in a bowl and whisk them until smooth. Add in the milk, the sugar, the salt, the vanilla, the nutmeg, and the cinnamon, and whisk everything together until all of the ingredients are mixed in thoroughly.
Put some butter in a non-stick pan and bring the heat up to medium low. Put a piece of the toasted brioche bread into the mixture and coat the top and bottom thoroughly; let the excess mixture drip off of the bread and then put it into the pan. You can also use a non-stick flat griddle if you want to cook all of the pieces at the same time.
Cook the French Toast for three to four minutes and then flip it over and cook for an additional three to four minutes. You want the French Toast to be a golden brown. We’ll put the French Toast onto a plate and place it into a 170-degree oven to stay warm.
And now it’s time to plate our dish. Add a whole strawberry to the corner of your plate for garnish. Add the French Toast, then add the fruit, then drizzle some of the maple syrup, and finally, sprinkle some powdered sugar onto the French Toast and the fruit. And we’re done!
And there it is! French Toast! With a twist. Thick sliced toasted brioche bread dipped in a tasty mixture of sweet goodness, topped with fresh fruit marinated overnight in fine liquors and squeezed fresh orange juice, drizzled with maple syrup and topped with powdered sugar.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark