Friday, June 29, 2012

Breakfast at Victory's No. 2 >> Vanilla-maple-berry french toast

A fond memory I have of staying at my grandparents' house is the huge breakfast my grandma would have sitting on the table for us when we woke. We would munch on melons, eggs and sweet french toast smothered in warm berry preserves that would make me wish that we could stay over everyday. Here is my attempt to recreate those warm, fruity, breakfast treats.

Adapted from Epicurious
Serves 6

9 eggs
2 1/4 cups whole or reduced-fat (2%) milk
1/3 cup maple syrup
1/4 cup sugar
1 1/2 teaspoons vanilla
3/4 teaspoon salt
12 3/4-inch-thick slices French bread (I used sourdough)
1/4 cup (1/2 stick) butter, melted
Warm maple syrup
Warm Berry Preserves
1 1-pound bag frozen unsweetened strawberries
1 1-pound bag frozen unsweetened mixed berries
2/3 cup red currant jelly
1/3 cup sugar

Mix all frozen berries, jelly, and sugar in large nonstick skillet. Let stand until berries thaw and mixture is juicy, stirring occasionally and breaking strawberries into smaller pieces with spoon, about 2 hours.
Boil until mixture thickens but is still chunky, stirring frequently, about 7 minutes. (Can be prepared 3 days ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)

Whisk eggs in medium bowl to blend. Gradually whisk in milk. Add 1/3 cup maple syrup, sugar, vanilla, and salt; whisk to blend. Divide custard between two 13x9x2-inch glass baking dishes. Arrange bread in single layer in dishes. Let soak 10 minutes. Turn over. The recipe suggests soaking the bread overnight but based on reader reviews I just soaked them for the 20 minutes. Worked fine for me and my impatience.

Heat large griddle or heavy large skillet over medium heat. Working in batches, brush griddle with some butter. Add soaked bread; cook until brown on bottom, about 4 minutes. Turn French toast over; cook until bottoms are brown, about 4 minutes. Transfer to plates. Serve with additional syrup and Warm Berry Preserves.

Photos by me

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