Ingredients: |
Ingredients: 1½ cups blueberries
3 Tbsp cane sugar
½ cup maple syrup
3 large eggs
4 large egg yokes
1 cup whole milk
½ cup heavy cream
1 tsp ground cinnamon
1 Tbsp pure vanilla extract
8 slices (¾ inch thick) day old or stale brioche bread
1 to 6 Tbsp unsalted butter
2 to 3 tsp canola
1 large peach, sliced into, ¼ inch thick wedge
Powdered Sugar for garnish
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Directions: |
Directions:Set an oven rack in the middle position and preheat oven to 250ºF
In a small saucepan, combine the blueberries, 1 Tbsp of sugar and 1 Tbsp water. bring to a simmer over medium heat and cook, stirring occasionally, until most of the berries have burst and the juices released an thickened, 5 to 7 minutes.Stir in the maple syrup and remove from the heat. Cover with a lid and set aside.
In a large baking dish, combine the whole eggs, egg yokes, milk, heavy cream, cinnamon, vanilla remaining 2 Tbsp sugar. Whisk until well combined and smooth, Add half the bread slices gently press down until the bread is completely soaked on the 1st side, about 5 minutes. Flip over and allow to soak ont he other side 5 minutes. Use slotted spatula to carefully lifted the bread slices out of the custard and transfer to a baking sheet. Repeat soaking process with remaining bread.
Ina large saute pan, heat 2 Tbsp of the butter and 1 tsp of canola oil over medium heat until it begins to sizzle. Use slotted spatula to add 3 or 4 of the bread slices and cook, turning once, until lightly puffed and golden on both sides, 3 to 5 minutes per side. Transfer to a clean baking sheet and place in the oven to keep warm while you cook the remaining toast. Carefully wipe out the saute pan after cooking each batch and add fresh butter and oil before adding more bread.
Serve the French toast topped with the Blueberry maple syrup and scattered with with the peach slices. If desired, garnish with sprinkling of powdered sugar. |
This recipe for Brioche French Toast is from