french toast with strawberry syrup
60 Minutes | Difficulty 2 out of 5 | Serves 4-6
Bread and Batter
1 14-16 oz 1-2 Day-Old Loaf Brioche Bread
1 cup Light Cream
5 Large Eggs
2 tsp Vanilla Extract
1 tsp Ground Cinnamon
½ tsp Kosher Salt
¼ cup BAILEYS®
4 Tbsp Salted Butter
Strawberry Syrup
8 oz Fresh Strawberries
Zest of Half an Orange
2 Tbsp Dark Brown Sugar Packed
2 Tbsp Granulated Sugar
½ cup Water
1 tsp Vanilla Extract
½ cup Pure Maple Syrup
Start by making the syrup. Remove the stem of each strawberry and slice into ¼-inch slices. Combine the granulated sugar and water in a medium-sized saucepan and place on high heat. Bring to a boil to dissolve the sugar.
Reduce to medium-low heat and add the brown sugar, vanilla extract, orange zest and sliced strawberries. Lightly simmer for 10 minutes.
Reduce to low heat. Add the maple syrup and keep on low heat for 5 minutes, stirring occasionally. Cool for 10 minutes before serving.
Combine the eggs, cinnamon and kosher salt in a medium-sized mixing bowl. Whisk until all ingredients are incorporated. Add the light cream, BAILEYS® and vanilla extract. Whisk all ingredients together. Transfer to a shallow baking pan for soaking multiple pieces at one time.
Place a large nonstick sauté pan on medium heat. Slowly heat the pan for 5-8 minutes.
If the Brioche bread is not firm enough or you do not want to wait a few days, lightly toast the slices before dipping.
Place a few Brioche slices in the dipping pan and let sit for a few minutes or until the bread absorbs the batter. Flip and repeat for the second side. Only dip what you can fit in the sauté pan at one time. While one batch cooks, start dipping the next batch.
Place 1 Tbsp of butter in the pan. Allow the butter to melt and start to turn golden brown. Transfer a few slices of dipped bread to the pan. When you remove each slice from the batter, allow excess batter to drip back into the soaking pan.
Cook for 2-3 minutes until browned on the first side. Flip and cook for an additional 2-3 minutes. Repeat the process for all slices. Top with strawberry syrup and confectioners' sugar.
Bread and Batter
1 14-16 oz 1-2 Day-Old Loaf Brioche Bread
1 cup Light Cream
5 Large Eggs
2 tsp Vanilla Extract
1 tsp Ground Cinnamon
½ tsp Kosher Salt
¼ cup BAILEYS®
4 Tbsp Salted Butter
Strawberry Syrup
8 oz Fresh Strawberries
Zest of Half an Orange
2 Tbsp Dark Brown Sugar Packed
2 Tbsp Granulated Sugar
½ cup Water
1 tsp Vanilla Extract
½ cup Pure Maple Syrup
Start by making the syrup. Remove the stem of each strawberry and slice into ¼-inch slices. Combine the granulated sugar and water in a medium-sized saucepan and place on high heat. Bring to a boil to dissolve the sugar.
Reduce to medium-low heat and add the brown sugar, vanilla extract, orange zest and sliced strawberries. Lightly simmer for 10 minutes.
Reduce to low heat. Add the maple syrup and keep on low heat for 5 minutes, stirring occasionally. Cool for 10 minutes before serving.
Combine the eggs, cinnamon and kosher salt in a medium-sized mixing bowl. Whisk until all ingredients are incorporated. Add the light cream, BAILEYS® and vanilla extract. Whisk all ingredients together. Transfer to a shallow baking pan for soaking multiple pieces at one time.
Place a large nonstick sauté pan on medium heat. Slowly heat the pan for 5-8 minutes.
If the Brioche bread is not firm enough or you do not want to wait a few days, lightly toast the slices before dipping.
Place a few Brioche slices in the dipping pan and let sit for a few minutes or until the bread absorbs the batter. Flip and repeat for the second side. Only dip what you can fit in the sauté pan at one time. While one batch cooks, start dipping the next batch.
Place 1 Tbsp of butter in the pan. Allow the butter to melt and start to turn golden brown. Transfer a few slices of dipped bread to the pan. When you remove each slice from the batter, allow excess batter to drip back into the soaking pan.
Cook for 2-3 minutes until browned on the first side. Flip and cook for an additional 2-3 minutes. Repeat the process for all slices. Top with strawberry syrup and confectioners' sugar.