Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 33
Baked Blueberry, Almond, and Lemon French Toast This is a great way to make French toast because it can be made the day before you serve it. As it sits, the bread absorbs the custard resulting in a creamy textured dish. Just before it is baked a melted butter and brown sugar mixture is drizzled on top for extra richness. I have used both fresh or frozen blueberries for this recipe depending on the time of year that I am making it. If you use the frozen berries, do not thaw them out. Trader Joe’s sells frozen wild blueberries now that are grown in Canada and they are great in this French toast. Serves eight people Ingredients: One 24-inch long baguette 6 large eggs 3 cups whole milk 1/2 teaspoon freshly grated nutmeg 2 teaspoons lemon zest 1 teaspoon vanilla 3/4 cup sugar 1 cup sliced almonds 2 cups blueberries (about 12 oz.) 1/4 cup butter 1/4 cup (packed) brown sugar For the syrup: 1 cup blueberries 1/2 cup pure maple syrup 1 tablespoon fresh lemon juice Procedure:
ОглавлениеButter a 13 x 9-inch baking dish. Cut twenty 1-inch thick slices from the baguette and arrange them in one layer in the baking dish.
In a large bowl, whisk together eggs, milk, nutmeg, lemon zest, vanilla and sugar and pour evenly over the bread. Chill the pan, covered, until the liquid is absorbed by the bread, at least 8 hours or up to 1 day ahead.
Preheat oven to 375 degrees.
Sprinkle the almonds and blueberries evenly over the bread layer. Melt the butter and stir in the brown sugar. Drizzle this mixture over the bread and bake French toast for 20-25 minutes until it is golden in color and any liquid from the blueberries is bubbling.
Make the syrup while the French toast is baking. In a small saucepan cook the blueberries and maple syrup until the berries have burst, about 3 minutes. Pour the syrup through a sieve, pressing on the solids. Discard solids and stir in lemon juice.
Serve the French toast with the syrup.
