Adapted from Bon Appetit’s Vanilla-Maple French Toast with Warm Berry Preserves
Serves 3
People will tell you that challah is the bread to use when it comes to French toast, and in general, I agree. But when I’m using straight up half and half in the custard, I’ll use a heartier bread like Alvarado Street’s California Style Complete Protein Bread to even out the exchange. (It has sprouted lentils in it!) I experimented with a combination of nonstick cooking spray and butter this time around, and I found that it helped the butter not brown as quickly. (Even though I do love me some browned butter.) Make sure your pan is thoroughly preheated before setting the soaked bread in it—otherwise, you’ll see the custard start to pool around the bottom of the bread and you’ll get an eggy foot at the edges of your French toast. Since there’s already maple syrup in the custard, I liked this served with a raspberry compote and garnished with fresh rosemary for a bracing finish.
Ingredients:
3 eggs
3/4 c. half and half
2 T. maple syrup
1 1/2 T. granulated sugar
1/2 t. vanilla extract
1/4 t. kosher salt
6 slices of whole wheat bread
3 T. salted butter
Nonstick cooking spray
Fresh rosemary, for garnish
Procedure:
1. Whisk eggs in medium bowl to blend. Gradually whisk in milk. Add the maple syrup, sugar, vanilla, and salt; whisk to blend. Pour the custard into a small glass baking dish. Arrange two slices of bread in single layer in the dish. Let soak for at least 1 minute on each side.
2. While the first batch of bread is soaking, heat a large nonstick skillet over medium heat. Spray some nonstick cooking spray on the pan and then add 1 T. butter. Heat until the butter is foamy and the pan is hot.
3. Add soaked bread; cook until brown on bottom, about 3 minutes. (This would be a good time to add two fresh pieces of bread to the custard to begin soaking for the next batch.) Turn French toast over; cook until bottoms are brown, about 3 minutes. Transfer to plate.
4. Wipe out remaining debris from the skillet with a paper towel. Start at Step 2 for the next batch.
5. Serve French toast with additional maple syrup or raspberry compote (recipe follows). Garnish with fresh rosemary.
Raspberry Compote
The less you stir the raspberries once they’re in the pot, the more they’ll hold their shape. A chunkier compote is better than a smoother one for the French toast.
Ingredients:
3/4 c. frozen raspberries
1.5 T. granulated sugar
Pinch of kosher salt
Procedure:
1. Heat a small saucepan over medium-low heat. Add frozen raspberries, sugar, and salt. Mix gently, and then leave the whole thing alone for 3-5 minutes.
2. When the compote is warmed through and the sauce covers the back of a spoon, serve it over the french toast or divide it into individual cups to go alongside the French toast.
