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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 cup half & half 2 eggs 1 tablespoon sugar Pinch cinnamon Pinch mace Pinch cardamon Pinch salt 12 slices day old brioche (thick sliced) For the fruit saute: 2 tablespoons butter 2 tablespoons Granny Smith apples (diced) 1 tablespoon cranberries 1 tablespoon toasted walnuts 1 tablespoon light brown sugar 2 teaspoons Grand Marnier For the vanilla-Bourbon Maple Syrup: 3 vanilla beans (split in half) 2 tablespoon of dark bourbon 1 cup high quality maple syrup Instructions: Combine half and half, eggs, sugar, cinnamon, mace, cardamon, and salt and mix them into a smooth batter. Heat a nonstick skillet over medium heat with a teaspoon of butter. Dip the bread into the batter coating both sides evenly. Fry the slices on one side until evenly browned and then turn and brown the other side. Serve immediately. Top with sautéed apples, cranberries, and walnuts or warm vanilla-bourbon maple syrup. Fruit Saute: Lightly sauté the apples in 1 tablespoon of butter over medium heat until starting to brown. Next add cranberries, walnuts, and sugar. Gently sauté until all the sugar has caramelized. Deglaze the pan with Grand Marnier and incorporate last tablespoon of butter, being careful not to let it separate. Pour over Brioche French Toast and enjoy! Vanilla-Bourbon Maple Syrup: Split the vanilla beans scraping out the seeds and flambe the beans and seeds in bourbon. Combine with high quality maple syrup and pour over Brioche French Toast. |
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