French Toast with Mixed Berries
- Level: Easy
- Total: 1 hr 40 min
- Prep: 1 hr
- Cook: 40 min
- Yield: 6 servings
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
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
2 tablespoons sugar
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.
Marinated Berries
- 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.
