Crème fraîche in the soaking liquid makes this French toast VERY French! I made mine with blueberries, but you could use any berry and it would be equally delicious!
This recipe is from the booklet, Crème Fraîche: Recipes & Inspiration for Everyday Cooking - Read the full recipe booklet below!
8 slices of toasted or very stale bread, I used thick potato bread
2 cups of whole milk
1 cup Vermont Creamery Crème Fraîche
3⁄4 cup sugar
1 stick cinnamon
Peel of 1 small orange (optional)
6 eggs, beaten
Olive Oil for frying
Maple syrup, berries, & Crème Fraîche for serving
- Combine the milk, Crème Fraîche, sugar, cinnamon, and orange peel in a pot and bring to a boil over medium heat. Stir frequently and watch the mixture carefully. Once it’s come to a boil, turn off the heat and allow the mixture to cool.
- Place your bread into a shallow pan or cookie sheet with a lip.
- Once the milk mixture is lukewarm, pour it over your bread. Allow your bread to soak up the milk. If your bread is really hard, you can leave it in the milk for a few minutes. You don’t want the bread to be so soggy that it falls apart.
- In a frying pan, heat a half inch of olive oil over medium high heat until it’s very hot.
- In a bowl, lightly beat 6 eggs.
- In batches, take each piece of bread from the milk and dip it in the eggs and put it in the oil. Allow the toast to cook to golden brown and then flip and fry the other side until golden.
- Place cooked french toast on paper towels and continue the frying process in batches until you’ve used all the bread.
- Stack your toast on a plate and layer with crème fraîche and berries. Drench the stack with maple syrup.
Leftover stale baguettes also work really well in this recipe.
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