'Pine'ing for French Toast

Recipe by portoula

Course: Breakfast, Brunch

Weekends are the perfect time to "up" your breakfast/brunch game - and this recipe will give everyone something to talk about! Topped with seasonal berries, mascarpone cheese and pine honey, this French Toast is sure to please. Seek out a beautiful loaf of challah bread. It's so worth it!

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Ingredients

Topping
Seasonal berries (i.e.strawberries, raspberries)
Splash Grand Marnier liqueur (optional)
Pinch sugar
Mascarpone cheese
Portoula pine honey
French Toast
One loaf Challah bread, sliced 1" thick (leave out overnight if possible, to dry out a bit)
6 XL eggs
1 1/2 c whole milk, cream, or half & half
1 T vanilla extract
1/4 tsp kosher salt
Zest of an orange (optional, but delicious)
Butter for pan

Directions

Prepare berry topping
Quarter fresh strawberries, if using, and add to berry mixture
Add a pinch of sugar and a splash of Grand Marnier (optional)
Stir until fruit starts releasing juices
Muddle a bit to add some texture; can use the back of a spoon or spatula if you don't have a muddler
French Toast
In a large bowl, add eggs, milk/cream, vanilla, salt, and zest; whisk well to mix
Heat pan on medium heat
Soak bread slices in mixture before adding to hot, buttered pan
Cook for a few minutes each side, until golden
To serve
Serve with a dollop of mascarpone cheese, berries, and a drizzle of portoula pine honey. YUM!

Notes

Slicing your Challah bread the day before and leaving out overnight helps it dry out a bit and keeps the French Toast from getting too soft when soaked in the egg/cream mixture.
Peaches and other summer fruit would also work beautifully for the topping. Don't be afraid to use frozen fruit in winter - just be sure to thaw according to package directions before using.

'Pine'ing for French Toast

Ingredients

Directions

Notes

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