Sunday, December 27, 2009

Breakfast on Dec. 25th: Lemon Curd French Toast with Raspberry Maple syrup

Holy shit this was delicious.  Rich and big enough that one slice is plenty for the average person.  It's really pretty simple to make, too.   You mix together some french toast batter and place slices of bread in a container, cover with batter and place in fridge overnight.  In the morning you just put the bread in the oven for 10-15, cover with syrup and toppings and you're good to go.  We ended up making our own raspberry maple syrup by heating up some raspberry jam w/ some maple syrup and water.  We also fried up a few patties of Gimme Lean "sausage" to go on the side.  [yummy deliciousness satisfaction noise]

1/2 loaf Challah or Brioche bread sliced into 4 thick slices
4 eggs
1/4 cup milk or cream
1 tbsp vanilla
1/2 cup and 1 tbsp maple syrup
4 tbsp of lemon curd
1 pack of fresh raspberries
4 tbsp raspberry jam
1/4 cup water
about 6 tbsp vanilla yogurt

Mix together eggs, vanilla, 1 tbsp maple syrup and milk in a bowl.  Slice bread into 4  1 inch slices.  Spread approximately 1 tbsp lemon curd on 1 side of each slice of bread.  Place bread in a large baking dish large enough to hold each piece of bread in one layer, lemon curd side UP.  Pour a little bit of the batter on the bottom of the baking dish--enough to cover the bottom pan with a thin layer.  Place the bread in the pan and pour the rest of the batter on top, covering each slice.  Cover and place in the refrigerator for several hours or overnight.

Preheat oven to 400 F and cook the french toast for 12-15 minutes.  Start making the syrup, heat raspberry jam, water and the rest of the maple syrup in a saucepan and heat on medium to medium-high heat for ~15 minutes.  Stir occasionally.  Take this opportunity to fry up some sausage (real, fake, whatever your fancy) in a pan.  When the French Toast is complete, plate the toast, pour syrup on top, sprinkle some fresh raspberries on top and then add a dollop of vanilla yogurt.  Eat it up.  Your tummy will thank you.

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