Holiday Countdown: French Toast Breakfast! Or Dessert!

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For this week’s holiday countdown recipe, Jill Rose, pastry chef and owner of Chiboust in Tarrytown, shows me her amazing French Toast with Apples. What a great holiday brekky.

Brioche French Toast

Brioche French Toast

Ingredients

  • Make the apple compote first, then reheat it to top the French toast.
  • 8 eggs
  • 1 quart milk
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 loaf of Chiboust brioche, sliced 1 to 1 1/2 inches thick

Instructions

  1. Whisk together eggs, milk, sugar, salt, cinnamon and nutmeg. Soak brioche in custard mixture about five minutes.
  2. Sauté in butter until golden brown on both sides.
  3. Sprinkle with powdered sugar.
  4. Serve warm with apple compote.
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Apple Compote

Ingredients

  • 4 Granny Smith apples, peeled, cored and sliced
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 cinnamon stick
  • 1 star anise
  • 3 tablespoons apple brandy (calvados)
  • 1/4 cup half and half

Instructions

  1. In a heavy-bottomed sauté pan over medium heat, bring sugar, water and spices to a light caramel, about 5 minutes. Add the sliced apples and sauté until slightly tender and golden, Deglaze with the calvados, add the half and half and reduce until thickened, about three minutes.
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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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