CHECK OUT OTHER VIDEOS ON MY CHANNEL:
FOLLOW ON IG:
#dadbodchef #breakfast #frenchtoast
Now for the food:
Ingredients:
1 loaf of bread w/thick slices
– French artisan bread (pictured) or fresh Brioche, sliced, is ideal
½ stick of butter
Raspberry coulis or Maple Syrup
¼ cup of Powdered sugar
Batter/Custard:
6 eggs
1 cup of brown sugar
Pinch of salt
1 cup of milk
1 tablespoon of cinnamon
1 teaspoon of vanilla extract
3 dashes of nutmeg
Directions:
1. Cut bread, or pull out bread and lay out and dry a bit while making the batter (the longer you leave it out the better)
2. Combine batter ingredients whisk vigorously for 1 minute
3. Soak bread in batter on each side (fry the whole loaf – trust me – you’ll eat it all)
4. In a large non-stick pan over medium-low heat, place knob of butter once the pan is hot – evenly coat the pan
5. Brown on each side, about 1 minute each – use a spatula to check for doneness
6. Serve with fresh fruit and maple syrup or raspberry coulis and powdered sugar
7. *Tip – use a clean, dry sieve (wire mesh sifter) to spread the powdered sugar evenly
**Raspberry Coulis (Koo-lee): (make this the day before if possible):1 ½ lbs. (24 oz.) of fresh raspberries, juice of ½ a lemon, ¼ cup of sugar, heated on medium heat, heated until berries breakdown and pretty chunky (5-6 minutes), use wooden spoon to stir and break down further, pass through a sieve, press with wooden spoon or ladle, straining out the seeds. Return the deseeded, strained raspberry juice back to the pot, bring to a low boil. Quickly make a slurry of 1 tablespoon of corn starch and 1 tablespoon of water – mix thoroughly, then mix the slurry into the strained raspberry juice. This will thicken it up. Let it boil for only a minute. Remove from heat. Bring to room temp, then place in a pouring container, cover and chill in fridge.
Music: Kicking Myself
By Pizza Rat (artlist)