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    VANILLA-MAPLE FRENCH TOAST W/ BERRIES


    Source of Recipe


    Bon Appétit December 2004

    List of Ingredients




    9 eggs
    2 1/4 cups whole or reduced-fat (2%) milk
    1/3 cup maple syrup
    1/4 cup sugar
    1 1/2 teaspoons vanilla
    3/4 teaspoon salt
    12 3/4-inch-thick slices French bread
    1/4 cup (1/2 stick) butter, melted
    Warm maple syrup
    Warm Berry Preserves

    WARM BERRY PRESERVES:
    1 1-pound bag frozen unsweetened strawberries
    1 1-pound bag frozen unsweetened mixed berries
    2/3 cup red currant jelly
    1/3 cup sugar
    Mix all frozen berries, jelly, and sugar in large nonstick skillet. Let stand until berries thaw and mixture is juicy, stirring occasionally and breaking strawberries into smaller pieces with spoon, about 2 hours.
    Boil until mixture thickens but is still chunky, stirring frequently, about 7 minutes. (Can be prepared 3 days ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)





    Recipe



    Whisk eggs in medium bowl to blend. Gradually whisk in milk. Add 1/3 cup maple syrup, sugar, vanilla, and salt; whisk to blend. Divide custard between two 13x9x2-inch glass baking dishes. Arrange bread in single layer in dishes. Let soak 10 minutes. Turn over, cover, and refrigerate overnight.
    Heat large griddle or heavy large skillet over medium heat. Working in batches, brush griddle with some butter. Add soaked bread; cook until brown on bottom, about 4 minutes. Turn French toast over; cook until bottoms are brown, about 4 minutes. Transfer to plates. Serve with additional syrup and Warm Berry Preserves.



    Makes 6 servings.


 

 

 


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