Autumn Style French Toast
Instructions:
- This French toast is made with cinnamon, pumpkin butter, and maple syrup with cloves and is a perennial fall favorite at my club. The pumpkin butter is a fall staple; it can also be served with soft rolls at dinner or on top of your favorite risotto, or used to finish winter vegetable soups.
- Serves: 4
- CINNAMON BATTER
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp freshly ground nutmeg
- 2 Tbsp Cinnamon Honey
- 1/2cup heavy cream
- 6 eggs, large
- MAPLE SYRUP WITH CLOVES
- 8 whole cloves
- 1 cinnamon stick
- 2 star anise
- 8 oz maple syrup
- ASSEMBLY
- 4 Tbsp butter, unsalted
- 8 slices brioche
- 4 oz Pumpkin Butter, sliced in rounds confectioner’s sugar, for dusting
- CINNAMON BATTER
- In a saucepan, place the cinnamon, vanilla, nutmeg, honey, and cream. Bring to a boil.
- Stir to dissolve the honey, remove from heat, and allow the mixture to steep for 20 minutes.
- Once the mixture is cooled to room temperature, transfer it to a large bowl, add the eggs, and mix well. Refrigerate the batter until needed.
- MAPLE SYRUP WITH CLOVES
- Make a sachet by placing the cloves, cinnamon stick, and star anise in a piece of cheesecloth or small coffee filter and tying it closed with kitchen string.
- Place the sachet and the maple syrup in a small saucepan. Bring to a boil and remove from heat. Allow to steep 20 minutes or longer to develop flavors.
- Remove the sachet and reserve the syrup.
- ASSEMBLY
- In a large sauté pan, melt the butter over medium heat until foamy.
- Dip the brioche into the cinnamon egg batter and coat both sides thoroughly.
- Fry the brioche for 2–3 minutes on each side or until it is golden and cooked through. Remove from the pan.
- Place the toast on plates, slice diagonally, top with pumpkin butter and syrup, and dust with confectioner’s sugar.