French Toast with Mixed Berries

Total Time:
1 hr 40 min
Prep:
1 hr
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 cups half-and-half or milk
  • Three 3-inch cinnamon sticks, broken up into pieces
  • 6 large eggs
  • Pinch freshly grated nutmeg
  • 3/4 teaspoon sugar
  • 1 baguette ( French bread), about 2 feet long
  • 3 tablespoons unsalted butter
  • Confectioners' sugar
  • Marinated Berries, recipe follows
  • Marinated Berries
  • 2 tablespoons sugar
  • 1 vanilla bean, split lengthwise, and seeds scraped out with a knife and reserved
  • Grated zest of 1/2 lemon
  • Grated zest of 1/2 orange
  • 1 cup water
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 pint raspberries
  • 1/2 pint blueberries, rinsed
  • 1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large
Directions

In a small saucepan, heat the half-and-half with the cinnamon, just until bubbles form around the side of the pan. Remove from the heat; set aside to steep for 30 minutes.

In a medium bowl, lightly beat the eggs with the nutmeg and sugar. Strain the half-and-half into the eggs and discard the cinnamon pieces. Whisk to make a smooth batter.

Preheat the oven to 350 degrees F.

Slice the bread with a serrated knife on the diagonal, into 18 1-inch-thick pieces.

Heat a large skillet over medium heat and add half the butter. Dip 9 of the bread slices into the batter and add to the skillet. Cook the slices, turning once, until golden, about 2 to 3 minutes per side. Transfer the toasts to a baking sheet. Repeat with the remaining bread. Bake until the toasts are warmed through and slightly puffy, about 8 to 10 minutes.

Divide the toast on large plates and dust with confectioners' sugar. Top with the berries and serve immediately.

In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.

Yield: 6 servings

Copyright 2001 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Breakfast for Dinner