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Berry-Sugar Coated French Toast

cook:

20 min

0.0

(2)

What better way to open the new year than with the best French toast in the game? As you can expect I made the bread myself, and not just a simple bread, this is a Brioche!!! The number one bread for French toast. After dipping the bread in the batter, and toasting it well on both sides, I toss this beautiful piece of French toast in a berry-sugar mix. In order for the coating to stick to the bread properly and not melt immediately, I let the French toast to sit for a couple of minutes before tossing it in the sugar mix. Adding a sugar free whipped cream on top balances the sweetness of the coating and complete a round flavor for the whole dish. This is by far one of the best French toasts I’ve ever made and had in my life! Give it a try! A glimpse of history: The name “french toast" was first used in 18th-century when an innkeeper in Albany, New York replicated the dish in 1724. The recipe — and name — were brought to America by early settlers. In France, the dish is called “pain perdu," meaning “lost bread." Why lost bread? Originally, people made French toast from stale bread in order to make use of bread that would otherwise have been thrown away.

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Picture for Berry-Sugar Coated French Toast

US

original

metric

Ingredients

For the French toast

thick pieces of Brioche bread

5 thick pieces of Brioche bread

milk

150 ml milk

heavy cream

125 ml heavy cream

sugar

40 gr sugar

cinnamon powder

5 gr cinnamon powder

free range eggs

2 free range eggs

free range egg yolks

2 free range egg yolks

a nutmeg (grated)

½ a nutmeg (grated)

Butter (for toasting)

Butter (for toasting)

For the berry sugar mix

sugar

150 gr sugar

freeze dried berry mix

70 gr freeze dried berry mix

For serving

heavy cream

250 gr heavy cream

Maple syrup

Maple syrup

Berry  sugar mix

Berry sugar mix

Directions

Step 1

In a food processor- combine the freeze dried berries with the sugar and blend until fine. Set aside.

freeze dried berry mix

70 gr freeze dried berry mix

sugar

150 gr sugar

Step 2

In a bowl- mix milk, heavy cream, sugar cinnamon powder, eggs, egg yolks and nutmeg until combined.

milk

150 ml milk

heavy cream

125 ml heavy cream

sugar

40 gr sugar

cinnamon powder

5 gr cinnamon powder

free range eggs

2 free range eggs

free range egg yolks

2 free range egg yolks

a nutmeg (grated)

½ a nutmeg (grated)

Step 3

Dip a thick piece of brioche bread in the batter for 30 sec, then flip and let it sit for another 30 sec.

thick pieces of Brioche bread

5 thick pieces of Brioche bread

Step 4

Remove from the batter and let it sit on a net as you are keep dipping the rest of the brioche bread pieces.

Step 5

Heat up a pan on low-medium heat.

Step 6

Add 1/2 tablespoon of butter to the pan, once melted add a piece of batter soaked bread.

Step 7

Toast for 2-3 min or until you get a nice dark golden color on one side, flip and repeat with the other side.

Step 8

Remove from the pan and place the French toast on a net for 3-5 min.

Step 9

Coat the French toast with the berry-sugar mix.

Berry  sugar mix

Berry sugar mix

Step 10

Whip the heavy cream until fluffy and airy.

heavy cream

250 gr heavy cream

Step 11

Stack the French toast on top of each other, drizzle maple syrup on top, add a tablespoon of whipped cream, drizzle more maple syrup and add a teaspoon of berry-sugar mix.

Maple syrup

Maple syrup

Berry  sugar mix

Berry sugar mix

Step 12

YASSS!

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