In stock
SKU
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
Ingredients

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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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