An easy brunch go-to is French toast. You can't go wrong with this simple, but beautiful dish of brioche soaked in cream, syrup, eggs, and Calicutts Autumn Harvest. It is the centerpiece for any breakfast or bunch spread.
Ingredients
- 1 loaf of challah or brioche bread, sliced about 1” thick
- 2 Tbsp Autumn Harvest
- 1 Tbsp Vanilla Bean Sugar
- 1/2 c half & half or milk
- ½ c Maple Syrup
- 6 eggs
- Butter (for serving)
Directions
- In a medium bowl, whisk together eggs, half & half, maple syrup, Vanilla Bean Sugar, and Autumn Harvest until everything is well blended and not clumpy. Pour into a shallow pie plate.
- Heat a griddle or skillet to medium-low heat. While heating, dip your first two slices of bread into the egg and cream mixture for about 15 seconds per side, one at a time.
- When the skillet is hot, add a Tbsp butter and swirl it around until the surface is coated.
- Place your first two “dipped” slices on the hot surface and cook for about 3-5 minutes until the first side is light brown. Keep an eye on it as all surfaces and heat types can quickly brown the toast. Flip and repeat. When the second side is done, remove from heat and transfer to a plate to keep warm under tented foil.
- You will continue to dip the bread as instructed in step 2 and cook as instructed in step 3 until you make your way through the bread. Don’t let the hot surface get dry. You may need to add more butter, a Tablespoon at a time, as your work through the slices of bread.
- Serve hot with warm maple syrup and fresh berries, if desired.