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!
Vanilla Maple French Toast with Strawberry Preserves
- 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.