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5045 5021 5176 R060

5045 Vietnamese French Toast with Berry Compote

A new favorite for breakfast or brunch

5045 Vietnamese French Toast with Berry Compote

French toast: Cut Challah Bread into strips and set aside.
In a blender on a low setting, combine eggs, milk, heavy cream, Ground Nutmeg, Vietnamese "Saigon" Cinnamon, Vanilla Bean Powder, and Turbinado Sugar. This can also be done by hand.

Pour into a shallow container large enough to hold cut strips of bread.

In a large skillet over medium heat, melt butter. Dredge bread through egg mixture and cook on both sides until golden brown.

Super Easy Whipped Cream: Whisk one cup of heavy cream and Butterscotch Schnapps (optional) for 5 minutes. This can be done by hand or in a stand mixer.

Berry Compote: In a medium saucepan over medium heat, add berries, agave nectar, Butterscotch Schnapps (optional), and lime. Bring to a simmer and reduce until desired thickness. Compote will thicken more when cool.

- 6 eggs

- 1 cup milk

- ½ cup heavy cream

- 1/8 teaspoon Vanilla Bean Powder

- ½ teaspoon (5021) Ground Nutmeg

- 1 teaspoon (5045) Vietnamese "Saigon" Cinnamon

- 2 teaspoons (5176) Turbinado Sugar

- 1 loaf Challah Bread

- 2 tablespoons salted butter

Whipped Cream

- 1 cup heavy cream

- 1 tablespoon Butterscotch Schnapps (Optional)

Berry Compote

- 1 cup Raspberries

- 1 cup Blueberries

- 1 tablespoon Agave Nectar

- 1 tablespoon Butterscotch Schnapps

- Juice of half a lime

Keep French Toast warm in a toaster oven on low setting until the entire batch is cooked.



More Information
SKU 5045 5021 5176 R060


Prep Time 20 Minutes
Cook Time 20 Minutes
Total Time 40 Minutes
Yield 8 Servings
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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