Recipe for Frangelico French Toast with Blueberries and Vanilla Bean Creme Fraiche by Anisa Sabet, for The Macadames.
Frangelico is one of those ingredients that I have fallen in love with. Recently i’ve made Frangelico pannacotta and incorporated it into a three berry tart with mascarpone filling. It creates such a lovely sweet and nutty flavour, so I’ve used it yet again in this simple french toast recipe.
It’s actually the first time i’ve made french toast and I’m thrilled with how easy it is. I love brioche french toast at cafes so have used this for this recipe. It’s the perfect light and fluffy base to drown in your batter. The key to the perfect consistency is using day old brioche (or if you don’t have time, lightly toasted). This helps the bread hold the batter better and not go mushy.
I’ve topped mine simply with blue berries and lime zest but any fruit would work. A drizzle of vanilla bean creme fraiche and you’re going to be in brunch-heaven.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Medium saucepan
- Fry pan
- Spice grinder
- Mixing bowl x 2
For the french toast (makes 6 slices):
- 6 slices brioche bread
- 1/4 cup thickened cream
- 3/4 cup whole milk
- 1/4 ci[ sugar
- 2 large eggs
- 1/4 cup flour
- Zest of 1/2 lime, finely chopped + more for topping
- 1 teaspoon vanilla bean extract
- 30ml Frangelico
- Nob of butter for frying the french toast
For the blueberries:
- 1 cup fresh blueberries
- 1 tablespoon sugar
For the vanilla bean creme fraiche:
- 1/4 cup creme fraiche
- 1 teaspoon vanilla bean paste
To serve: sugared blueberries, zest of lime, vanilla bean creme fraiche
1. In the medium saucepan over medium to high heat bring the cream, milk and sugar to a simmer. Take off heat when the sugar has melted. Allow to cool slightly. Whisk in the eggs, flour, lime zest, vanilla bean extract and Frangelico until smooth.
2. To make the sugared blueberries: using a spice grinder, grind down the sugar until it’s fine but still slightly granulated. Toss through the blueberries.
3. To make the creme fraiche: Toss together the creme fraiche and vanilla bean paste until smooth.
4. Melt a good nob of butter for every two slices you’re frying in a skillet large enough to fit them without crowding over medium heat. Dip each slice of bread into the batter to thoroughly coat (allow to sit for a few seconds to soak up all the mixture) and immediately fry about 2-3 minutes per side until golden brown being careful not to burn it.
5. To serve: serve immediately, topped with sugared blueberries, some extra lime zest and a good dollop of vanilla bean creme fraiche.
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For another brunch recipe, try my orange ricotta pancakes with sage caramel.