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French Toast: The Perfect French Toast

Source of Recipe

LHJ


List of Ingredients

-- Berry Syrup --
1/3 cup water
1/3 cup pure maple syrup
1/4 cup sugar
1/2 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
2 Tbsp butter or margarine
1 tsp fresh lemon juice

*
1 loaf (1 lb.) challah or unsliced loaf white bread
3 Tbsp sugar
1/4 tsp cinnamon
3/4 cup half-and-half or cream
4 large eggs
2 Tbsp Grand Marnier or other orange-flavor liqueur
1 tsp vanilla extract
4 Tbsp butter or margarine, divided
Fresh berries, for garnish (optional


Recipe

Make berry syrup: Combine water, maple syrup, sugar, strawberries, raspberries and blueberries in a medium saucepan. Bring to boil. Reduce heat; simmer 10 minutes, until berries soften and start to burst. Transfer mixture to a food processor; process until smooth. Strain through a fine sieve set over a bowl, stirring to strain as much as possible; discard seeds. Return to same saucepan; add butter. Cook and stir over low heat until butter melts. Stir in lemon juice. Set aside.


Cut challah crosswise into eight 1-inch-thick slices; discard ends of bread. Combine sugar and cinnamon in a medium bowl. Stir in cream, eggs, orange liqueur and vanilla. Pour mixture into a large jelly-roll pan. Add bread slices to pan, squeezing slightly to fit. Turn slices over. Let stand 10 minutes, until all of the egg mixture is absorbed.


Meanwhile, heat oven to 250 degrees (F). Heat two large skillets over medium-low heat. Add 1 tablespoon butter to each skillet. When butter is sizzling, add 2 slices of the challah to each skillet. Cook 3 minutes on each side, until golden brown. Transfer slices to a cookie sheet; keep warm in oven. Repeat with remaining butter and bread.

Serve with berry syrup. Garnish with fresh berries, if desired.

Makes 4 servings
(1-1/3 cups berry syrup)