Wow this is good. Rich, warm and perfect for breakfast or dinner. Easy to lighten up if you were so inclined (exchange cream for fat free half & half, use 4 egg whites and 4 whole eggs; stick with the sugar as substitute can have a strange after taste). Don't exchange the bread as this is truly what makes this recipe special. I like to use Panera Sour Dough bread cut thick (3/4"). This will become a regular in my household. Yummy!
In French, French toast is pain perdu, or "lost bread," because it's made from stale bread.
Yield: Makes 8 to 12 servings
- 2 (16-ounce) French bread loaves
- 8 large eggs
- 4 cups whipping cream
- 1 cup sugar
- 1/2 to 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 4 teaspoons vanilla extract
- 1 1/2 cups Champagne
- 2 cups cane syrup
- 4 cups raspberries and blueberries
- 4 tablespoons cream cheese (optional)
- Garnish: powdered sugar
- Cut bread into 24 (3/4-inch-thick) diagonal slices.
- Whisk together eggs and next 5 ingredients until well blended.
- Place bread slices in a 13- x 9-inch baking dish; pour egg mixture evenly over slices. Let stand 30 minutes or until liquid is absorbed.
- Remove bread slices from egg mixture, letting excess drip off. Cook bread slices, in batches, in a lightly greased nonstick skillet or griddle over medium-high heat 2 minutes on each side or until golden.
- Place bread slices on baking sheets; keep warm in a 200° oven.
- Cook Champagne in a large saucepan over high heat until reduced by half. Gradually stir in syrup; cook over low heat until blended and warm.
- Arrange bread slices on serving plates; top with raspberries, blueberries and, if desired, cream cheese. Drizzle evenly with syrup mixture. Garnish, if desired.
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