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the goods toast: 4-6 thick (1 1/2 inch) slices of brioche loaf or good white bread 1/2 cup buttermilk 3 eggs 1/2 cup half & half or light cream pinch salt 1 tspn sugar butter for cooking hot buttered blackberries 2 oz butter 1/4 cup sugar 2 cups blackberries you will need:
time: 10 minutes mixing, 10 minutes cooking
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buttermilk french toast with hot buttered blackberries 'let them eat brioche!' that was Marie Antionette's infamous call. What a woman; french toast is transformed by using the delicate, sweet bread in this recipe. The buttermilk and blackberries flirt outrageously with each other. hmm! mmm! In one skillet, melt 2 oz butter, add 1/4 cup dk brwn sugar and let it melt and bubble. add the blackberries and then turn the heat down to medium. Mix the eggs, buttermilk, cream, sugar and salt with a whisk in a mixing bowl. Dip / soak the sliced brioche in the egg mix. Heat the second skillet over a medium / high flame, put a tablespoon (or two) of butter in the pan and let it melt. Place the toast, up to 4 slices at a time if they fit, into the pan and let them fry for 2-3 minutes. If the butter starts burning, lower the heat. I pour some of the extra batter over the uncooked side of toast at this stage. Flip the toast over and check your blackberries; they should be bubbling away and the syrup should be thickening. Lower the heat if they are starting to burn. Stack the golden brown toast on a plate. Pour a spoonful of blackberries and syrup over each slice and keep stacking until you have a tower. Top with more berries and syrup. Serve with coffee, more syrup and Sunday papers.
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