Sunday, October 17, 2010

CUSTARD FRENCH TOAST

At $8 a slice for their custard French toast, Cafe du Berry was easily ruining our weekly food budget.  So custardy, their French toast was unlike anything we'd ever had.  No need to eat it with a knife because it was so soft.  It was like eating dessert for breakfast.  So flavorful, the restaurant didn't serve syrup with it, and nobody ever asked for syrup.  Except for me. 

Cafe du Berry you will no longer ruin the budget.  And I will no longer be intimidated to ask for syrup.  Why?  Because I've figured out your recipe.  Or at least come very close to it!

Custard French Toast
Makes 6 servings

12 slices French bread (cut diagonally, 1 inch thick) or Texas Toast
3 T butter, melted
4 eggs
2 egg yolks
3 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 T vanilla extract
1/4 tsp salt
Powdered sugar
2 lemons
Maple Syrup

Layer bread into a 13-in. x 9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla, and melted butter; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking.

On a greased rimmed baking sheet or baking pan, lay bread down in a single layer.  Bake, uncovered, at 425° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool 10 minutes before serving.

Serve with powdered sugar, lemon wedges, and maple syrup.

Note:  This isn't your typical French toast.  It's custardy on the inside and almost has a stuffed appearance to it. 

1 comment:

  1. Finally, someone with the patience to attempt to replicate this wonderful French toast dish from Cafe Du Berry! Thank you - can't wait to try it!

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