(Courtesy of Ana Faria)
With Valentine’s day right around the corner, butter up your sweetie with this perfect brunch for a lazy day.
Ingredients:
¾ cup milk
5 eggs
1 tbsp cinnamon
1 tsp nutmeg
1 tsp vanilla
Pinch salt
¼ vegetable oil
1 package blackberries/blueberries/other berry (for garnish)
1 loaf artisan French bread or white bread, sliced
Maple syrup
Butter
Powdered sugar
Cookware:
Small wire strainer
1 frying pan
1 cookie sheet or other oven-safe pan
Paper towels
To begin, heat the vegetable oil in a frying pan. For best results, heat the oil over medium heat. This will ensure that during the course of cooking, the oil will remain hot but will not burn the toast.
While the oil heats, mix together the milk, eggs, cinnamon, vanilla, nutmeg and salt together in a medium-sized bowl. This will be the mixture that the bread will be soaked in. When the oil has heated for about three minutes, soak the first piece of bread in the egg mixture. About one minute per side should be sufficient. Do not soak the bread for an excessive amount of time or it will fall apart and become soggy before it reaches the pan.
Place the bread into the hot oil. It will pop and sizzle, so be sure not to get too close. Tongs are very useful for placing the bread into the oil. Fry the bread for approximately two minutes per side or until the toast turns a golden brown color. Repeat with additional slices until the egg mixture runs out.
In order to ensure that all the pieces stay warm until being plated, place a cookie sheet lined with paper towels into a 200?F oven. As the pieces of French toast come out of the hot oil, place them immediately onto the cookie sheet. The warmth from the oven will keep the toast hot until it is ready to be served. Allow the toast to drain for at least two minutes, so that it does not become soggy. As the toast drains, warm the maple syrup in the microwave for one minute in a microwave-safe container.
Once all pieces are ready, plate them. For the best French toast experience, plate two slices of the warm French toast and spread fresh butter on them. As the butter melts, pour the syrup over the French toast.
Garnish with the fresh, sliced berries. Put approximately two tablespoons of powdered sugar into the wire strainer. While holding the strainer over the plate, tap it to create an even dusting of powdered sugar over the toast.
Additional suggestion: This recipe pairs well with pork sausage links.
Serve to your sweetie and watch their smiles bloom.
Contact CU Independent Staff Writer Ana Faria at Ana.faria@colorado.edu.
