Submitted by Sarah Christine
To prepare the red berry sauce: Combine all the berries and sugar in a blender and puree until smooth. Strain the berry puree through a fine sieve, discarding the seeds, and into a small saucepan. Place the saucepan over medium-low heat and simmer for 2 minutes, stirring frequently. Remove from the heat and keep warm while preparing the French toast.
To prepare the French toast: Using a fork, beat the eggs in a 13x9 baking dish to blend. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.
Melt the butter on a heavy large griddle pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through. Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.
Divide the French toast among 4 serving plates. Top with a dollop of crème fraiche. Spoon the berry puree over the French toast. Scatter the fresh berries over and serve immediately.
This recipe has been added to the following public cookbooks:
Dan's Signature Dishes,
ANNE'S FABULOUS COOK BOOK,
EAC cookbook,
chicken,
Millie's Recipes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | erinantonsen
10/10/09 02:00 PM | the berry puree makes it!my favorite french toast is a recipe by alton brown. i wanted to try something different. i thought this was excellent. i added a little half and half to the eggs. i didn't have any creme fraiche, so i used mexican table creme (no insult to the french). i thought the berry puree made the whole dish. popped it all into a warm oven until all the bread was cooked and the family could sit down together. will definitely make again |
| ★ ★ ★ ★ ★ | sweetcaroline100
10/07/09 01:54 PM | Creme Fraiche- for momfixitHi Momfixit (by the way awesome screenname... from one mom to another)
French for Fresh cream.Creme Fraiche is a very heavy (high fat content) form of sour/ed cream. Fat content can get up to 35%- it is, however, divine- don't replace it with sour cream it just won't be the same. You can get it at most well stocked supermarkets like Whole Foods. Don't be afraid of the high fat content- used in moderation its great. Grew up in a European household where we used tons of this stuff, butter, cheese, etc and (on a lighter note) am still a size 4 :-) . So enjoy in moderation- its worth it. Creme Fraiche is also divine on fresh strawberries instead of whipped cream. Have fun |
| ★ ★ ★ ★ ☆ | momfixit
10/07/09 01:35 PM | french toastwhat is creme fraiche? If it requires preparation, how so? |
| ★ ★ ★ ★ ☆ | eleyana
10/07/09 01:30 PM | Yummy French Toast is a personal thingWow, nothing like french toast opinions to polarize the masses. Personally, I cannot stand the dry french toast that restaurants serve. I grew up with "eggy bread". I never had brioche, just whatever day old bread that was dense enough to hold up to a good soaking. I do think you need milk or cream to cut the eggs a little bit. I have had it with and without vanilla. I think the vanilla is a nice touch and the cinnamon is just traditional for my family. I will definitely try the creme fraiche and berry coulis. Looks fabulous. If you're looking at the recipe, something must have appealed to you, so just take what you like away from it and enjoy! |
| ★ ★ ★ ★ ☆ | Chris
10/07/09 10:38 AM | mmmmmGoogle the "Get in the Kitchen, BIT@HES!" cookbook for some great fun with cooking.. |
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