Happy Monday! I’m getting back in the work-groove today after enjoying a longer than normal weekend. John and I spent Friday and Saturday by our pool soaking in the beautiful weather, doing a little grilling, planning our Fall anniversary trip (YAY!), and dreaming about what it would be like if every week was a four-day-work-week. Sometimes you just need those days, ya know? Anyway, Friday started with a leisurely breakfast of this delicious Vanilla Maple French Toast with Warm Berry Preserves courtesy of Bon Appétit magazine.
I didn’t have French bread on hand as noted in the recipe, but found that leftover sourdough worked just as well. With just a hint of vanilla and maple syrup in the egg batter, this French toast was delicious topped with last year’s homemade strawberry preserves and a little extra maple syrup. Enjoy!
- 9 eggs
- 2 1/4 cups whole or reduced-fat 2% milk
- 1/3 cup maple syrup
- 1/4 cup sugar
- 1 1/2 teaspoons vanilla
- 3/4 teaspoon salt
- 12 3/4- inch-thick slices French bread
- 1/4 cup 1/2 stick butter, melted
- Warm maple syrup
- Warm Berry Preserves
Whisk eggs in medium bowl to blend. Gradually whisk in milk. Add 1/3 cup maple syrup, sugar, vanilla, and salt; whisk to blend. Divide custard between two 13x9x2-inch glass baking dishes. Arrange bread in single layer in dishes. Let soak 10 minutes. Turn over, cover, and refrigerate overnight.
Heat large griddle or heavy large skillet over medium heat. Working in batches, brush griddle with some butter. Add soaked bread; cook until brown on bottom, about 4 minutes. Turn French toast over; cook until bottoms are brown, about 4 minutes. Transfer to plates. Serve with additional syrup and Warm Berry Preserves.