Double dipped almond french toast fresh strawberries and ba
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Pieces brioche or challah bread; (1/2 inch thick) | |
| 3 | cups | Milk |
| 1 | teaspoon | Vanilla extract |
| ¼ | cup | Maple syrup |
| 4 | Eggs | |
| 1 | Pinches cinnamon and nutmeg | |
| ½ | cup | Sliced almonds |
| Seasonal fruit | ||
| ¼ | cup | Chocolate chips |
| Powdered sugar | ||
| 1 | Stick sweet butter | |
Directions
Mix the first 6 ingredients together in a large shallow bowl. Slice the strawberries and set them aside. Heat up the skillet and put a nice amount of butter on it so it is nicely coated. Dip the bread in the milk batter and then dip it into the nuts and then dip the bread in the battter again and then put it right into the hot skillet and cook for a couple of minutes or until it's golden brown then flip and repeat for all pieces, try to keep warm. Place french toast on a plate and place sliced strawberries, bananas or other seasonal fruit on top. sprinkle with powdered sugar and/or chocolate chips. Serve with maple syrup.
Yield: 3 servings
Converted by MC_Buster.
NOTES : Recipe courtesy of Erica Miller Exec. Chef Blue Star Restaurant, NYC
Recipe by: IN FOOD TODAY SHOW #INL028 Converted by MM_Buster v2.0l.