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Strawberries and Cream French Toast

 

Strawberries and Cream French Toast



INGREDIENTS:

For the Brioche French Toast:

1/2 cup butter

4 large eggs plus

4 large egg yolks

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 tablespoons granulated sugar

1 Tablespoon brown sugar

1/2 cup milk

1/2 cup heavy cream

2 teaspoons vanilla extract

1 and 1/2 Tablespoons Grand Marnier (optional)

8 slices brioche For the Strawberry Sauce:

3 Tablespoons unsalted butter

1/4 cup sugar

1/4 cup orange juice

2 cups strawberries, sliced, fresh or frozen, divided

1 Tablespoon water

1 Tablespoon cornstarch

1 Tablespoon Grand Marnier (optional) For the Whipped Cream:

1 cup heavy cream, very cold

2 Tablespoons confectioners’s sugar

1 teaspoon vanilla extract

PREPARATION:

For the Brioche French Toast: Soften a couple of Tablespoons of margarine in a huge skillet over medium-heat. In an enormous shallow bowl or pie plate, whisk the eggs and egg yolks until very much consolidated. Include the cinnamon, nutmeg, and sugars, and race until all around consolidated. At long last, speed in the milk, weighty cream, vanilla, and excellent marnier. Plunge each cut of brioche into the egg combination, it are very much covered to ensure the two sides. Place brioche cuts into skillet and cook until the undersides are brilliant brown, around 3 minutes. Flip, and keep cooking on the opposite side until similarly brilliant brown, about one more 2 to 3 minutes. Go on with all french toast, adding more margarine to the container on a case by case basis. Serve warm, with strawberry sauce and whipped cream! For the Strawberry Sauce: In a little pan, soften the margarine. Keep cooking until it smells somewhat nutty and is a profound brilliant brown. Mix in the sugar, squeezed orange, and a big part of the strawberries. Cook over a medium intensity for around 10 minutes, or until the strawberries have mellowed and the juice is somewhat thickened. In a little bowl consolidate the water and cornstarch, race until smooth. Then, at that point, add it into the strawberry sauce. Heat back to the point of boiling and cook, blending continually, for around 2 minutes, or until thickened. Add the other strawberries and cook for 5 additional minutes, blending much of the time. Eliminate from intensity and mix in the Grand Marnier, if utilizing. Spoon over French toast. For the Whipped Cream: In the bowl of a stand blender fitted with the whisk connection, or in a huge bowl utilizing a handheld electric blender, consolidate the weighty cream, confectioners’ sugar, and vanilla concentrate. Whip until firm pinnacles structure. Keep in the ice chest until prepared to utilize. Best utilized in 30 minutes or less! Gathering: Put French toast cuts on a huge serving platter, or split between individual plates. Top with a liberal piece of strawberry sauce, then top with a spot of whipped cream! Serve without a moment’s delay!

Enjoy !

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