Скачать или смотреть Custard French Toast with a Muscadine Syrup recipe from Chef Amanda Bell

This week on Your Hometown Kitchen, Chef Amanda Bell, from Teas Strings in Swainsboro, shares her recipe for Custard French Toast with a homegrown Muscadine Syrup.

Overnight Custard French Toast

You will need:

10” cast iron skillet or flat griddle

8” sauce pan

Deep casserole dish or deep aluminum turkey pan

Medium size mixing bowl

Stick Emulsifier or potato masher

Hand held mixer or some muscle power and a whisk

Spatula

Wooden spoon

Baking sheet

Aluminum foil

For the Custard French Toast:

1 loaf of brioche bread (or any you have, stale is okay)

4 large egg yolks

2 large eggs

1 tbsp Vanilla (or more ;)

2 cups half and half or milk

1 cup of heavy cream

2 tbsp cinnamon sugar (more for dusting and serving)

2 tsp kosher salt

Clarified Butter for cooking

Unsalted butter for serving

Maple syrup, honey or fruit syrup/sauce for serving

Seasonal Fresh fruit for serving

Spray cream for serving

For the Seasonal Fruit syrup or sauce:

2 cups of berries or peaches, or apples (or whatever you like).

1/3 cup of granulated sugar

1 tbsp lemon juice

1 tbsp of cornstarch mixed with 2 tbsp of cold water for thickening

1/2 tsp vanilla extract

Recipe for the Toast:

Layer the bottom of your pan with bread slices

Add all the custard ingredients to the bowl. And mix.
3.Pour custard mix over bread ensuring that all the pieces are covered. Cover pan with aluminum foil and refrigerate for at least 3 hours but overnight is best.

Preheat your oven to 300 degrees F and remove custard toast pan from the refrigerator

Turn on stove eye for skillet or griddle to medium heat

Gather clarified butter and place 1/2 tbsp in pan to check heat and adjust if too hot or not hot enough yet.

Begin by placing your saturated bread one or two pieces at a time on griddle/skillet watch for heat to be too hot by gently lifting with spatula. You want to watch for a golden brown maybe a few speckles of darker brown for that caramelized custard bread.

Once toasted to your preference, place bread on baking sheet and cover with aluminum foil and place in headed oven to finish baking the toast.

Now that the toast is done let’s work on a sauce. In a saucepan over medium heat, combine the berries, sugar, and lemon juice. If using frozen berries, there is no need to add water, as they will release plenty of juice as they cook. If using fresh berries, you may add a tablespoon or two of water to help them along.

Bring the mixture to a boil, then reduce the heat to a simmer. Stir occasionally until the berries have softened and a sauce has begun to form, about 5–10 minutes. Emulsify the berries or Mash some of the berries with a fork or potato masher.

Whisk the cornstarch and cold water together in a separate small bowl until completely smooth. Slowly stir the cornstarch mixture into the simmering berries.

Continue to cook and stir for another 1–2 minutes until the sauce has thickened to your desired consistency.
13.Remove the pan from the heat and stir in the vanilla extract, if using. The sauce will continue to thicken as it cools. Store it in an airtight container in the refrigerator for up to two weeks.
14.Plate the toast and drizzle with your syrup, dress with a spray foam or dollop of cream and some fresh fruit to garnish. Bon Appetit!