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Strawberry-Glazed French Toast with Sweetened Sour Cream

Source of Recipe

From "Sunday Brunch" by Betty Rosbottom


Recipe Introduction

"Thick slices of good country bread, crisped in the oven before being dipped into a rich vanilla-scented custard mixture, are saut�ed slowly in a little butter until rich golden brown. However, what makes this French toast extra-special are the simple toppings. In place of the usual maple syrup, a thin coating of strawberry jam and a dollop of slightly sweetened sour cream add colorful and complementary flavorings."

List of Ingredients

◦ Eight 1-inch-thick slices bread, cut from a country or peasant loaf (see Note)
◦ 2 cups half-and-half
◦ 4 egg yolks
◦ 3 tablespoons light brown sugar
◦ 1 tablespoon vanilla extract, plus � teaspoon
◦ � teaspoon cinnamon
◦ 3 tablespoons unsalted butter
◦ � cup sour cream
◦ 1 tablespoon granulated sugar
◦ 1 cup strawberry jam or preserves


Recipe

Arrange a rack at center position and preheat the oven to 400� F. Place the bread slices on a baking sheet and bake until dry and very lightly browned, about 8 minutes per side. Watch carefully so that the bread does not burn. Remove the bread from the oven and reduce the oven temperature to 200� F.

In a medium bowl, whisk together the half-and-half, egg yolks, brown sugar, 1 tablespoon vanilla, and cinnamon. Pour the mixture into a shallow pan (a 9-by-13-inch glass baking dish works well). Add the toasted bread slices and soak them for 4 minutes per side. Remove to a large plate or platter.

Place a large, heavy frying pan over low to medium heat. Add about 2 teaspoons of the butter or enough to coat the bottom of the pan lightly. When melted, add enough bread slices to fit comfortably in a single layer. Cook slowly until the slices are golden brown and crisp on both sides, about 4 minutes per side. Remove to a baking sheet and place in the warm oven. Repeat, adding more butter to the pan as needed until all the bread slices have been saut�ed.

In a small bowl, stir together the sour cream, granulated sugar, and remaining � teaspoon vanilla.

When ready to serve, spread each toast with a thin coating of strawberry jam and top with a dollop of sweetened sour cream.

Serves 4






❧ Note: The best bread for this dish is an unsliced loaf of good-quality peasant or country bread, preferably one without an extra-hard crust. One that is rectangular, rather than round, is more convenient, but either will do. Cut off the ends of the loaf, and reserve for another use. Then slice the bread into 1-inch-thick slices. If your loaf is large and the slices seem large, cut them in half.

❧ You can try other jams, preserves, or marmalades. Cherry, raspberry, or peach preserves and orange marmalade are other possibilities.