Sunday, October 10, 2010

Toast to the Weekend with Challah French Toast with Blackberry/Raspberry Sauce

Toast to the weekend with this fabulous French Toast

I made the most delicious French Toast.  I just finished two books for my upcoming posts, but I couldn't resist posting this recipe.  I did get this recipe from Ina Garten's cookbook. This recipe was on the front cover of her cookbook.

You can get the recipe at:

I doubled the recipe as I had a large group, but the single recipe is listed below.

  • 6 extra-large eggs
  • 1 1/2 cups half-and-half or milk (I used whole milk)
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon good honey
  • 1/2 teaspoon kosher salt
  • 1 large loaf challah or brioche bread (I used Challah bread - bakery section at Publix)
  • Unsalted butter
  • Vegetable oil
I made a blackberry/raspberry syrup to go on top of the french toast. I took a bag of frozen blackberries and half a bag of frozen raspberry and brought to a boil on the stove along with confectioners sugar.  I used quite a bit of the confectioners sugar (maybe 1 cup), but you could use more or less. Start with less and keep adding until it tastes how you like it.  I let it simmer until a thick syrup like consistency. It was perfect.

Preheat the oven to 250 degrees F.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar OR make the Blackberry/Raspberry Syrup I made...yum :)

No comments:

Post a Comment