Caramelized Sourdough French Toast with Mixed Berry Compound Butter, Macerated
Blackberries, Homemade Whipped Cream, & Buttered Maple Syrup
|Soaking the thick slices of french toast in batter...|
|Ahh the dusting of confectioners' sugar...|
|SEE-- the PERFECT caramelization|
|french toast, cheesy scrambled eggs, & praline bacon|
|raspberry sorbet mimosa in a mason jar|
For the Mixed Berry Compound Butter:
4 Sticks of Unsalted Butter, Softened
1C Mixed Berries (I used raspberries, blackberries, & blueberries)
Pinch of Salt & Cinnamon
For the Macerated Blackberries:
3C Fresh Blackberries
2T Balsamic Vinegar + 1T Fresh Lemon Juice
For the Caramelized Sourdough French Toast:
1 Loaf of Crusty Sourdough Bread, Sliced Very Thick
4 Extra Large Eggs
½C Heavy Cream
¼C Milk + Vanilla Bean Infused Rum
2t Vanilla Extract
1T Fresh Orange Zest
¼t Cinnamon & Freshly Grated Nutmeg
Pinch of Salt
Confectioners’ Sugar, For Dusting
Unsalted Butter, For Frying
For the Buttered Maple Syrup:
½C Maple Syrup
Prepared Mixed Berry Compound Butter, Cut into Rounds
Prepared Macerated Blackberries
Warm French Toast Slices
Prepared Buttered Maple Syrup
Homemade Whipped Cream
1. For the Mixed Berry Compound Butter: Beat together the softened butter, vanilla, sugar, salt, and cinnamon until combined & fluffy. Add in the mixed berries and beat until they have broken up and evenly dispersed throughout the butter. Spoon it onto a piece of plastic wrap and form it into a log and refrigerate until the butter has chilled and hardened. Cut into rounds and enjoy on your French toast.
2. For the Macerated Blackberries: Using a fork or the back of a wooden spoon, mash 1 cup berries with sugar and balsamic vinegar in a large bowl until sugar begins to dissolve. Gently stir in remaining berries; let sit at room temperature, tossing occasionally, until berries are juicy, 1-2 hours.
3. For the Caramelized Sourdough French Toast: Cut the bread into 8 large wedges. Whisk the eggs, heavy cream, milk, rum, granulated sugar, orange zest, vanilla, cinnamon, nutmeg, and salt in a large baking dish. Add the bread and turn occasionally until soaked through, about 15 minutes. Preheat the oven to 350 degrees F. Put the confectioners' sugar in a fine-mesh sieve. Melt butter in a large nonstick skillet over medium heat. Add half of the bread and dust generously with the confectioners' sugar; cook, turning and dusting often with more confectioners' sugar, until golden brown and caramelized, 15 to 20 minutes (add more butter to the skillet, if needed). Transfer the French toast to a baking sheet and keep warm in the oven. Add more butter to the skillet and repeat with the remaining bread. Serve with maple syrup.
4. For the Buttered Maple Syrup: Heat maple syrup in a small pot and whisk in a tablespoon of butter at a time, while whisking the entire time, until the mixture is completely incorporated. Serve warm.
5. For Serving: Serve the French toast with some mixed berry compound butter, macerated blackberries, a drizzle of buttered maple syrup, and a dollop of homemade whipped cream. Enjoy!