Monday, August 12, 2013

Brilliant Brunch: Donna's French Toast

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This week, one year ago, my sister, K married her best friend, E.  I blogged all about it then.  Their honeymoon took them on a 3-week adventure from New York to Vancouver and back again.  Luckily, they came back all in one piece and more in love than ever.  Before they left, John and I gave them a nice chunk of Canadian dollars and told them to have a blast. 

They had a blog that they would update throughout the trip so we knew where they were and what they had done.  We lived for that blog for 3 weeks; I probably checked it every single day.  Even though we all need our space, and a honeymoon is certainly a time for that, it's hard growing up experiencing every single new adventure with your sisters and not getting to continue that as you grow up.

Anyway, after commenting and checking on their blog every day, K and E felt it would be best if they brought me back a different type of souvenir - a food diary.  Yes!  What better present than where they ate, what they ate, and some recipes from their stays abroad.  The perfect gift.  And, knowing that their anniversary was this week, I've decided to dedicate the week to them, my sister and brother (in-law).  This recipe comes from Donna's Bed and Breakfast in White Rock, BC.
Donna's French Toast (from Donna's Bed and Breakfast)
Serves: 6
1 loaf of French bread
4 tablespoons butter
3 eggs
1 cup whipping cream, divided
3 tablespoons maple syrup
2 tablespoons cinnamon
2 apples, peeled and cored
1 cup blueberries
1/4 cup toasted almonds

Slice French bread at least 1 inch thick.  Butter both sides and place in a deep dish baking pan.  Beat 3 eggs with 1/2 cup cream and maple syrup.  Pour over the buttered bread and cover.  Let sit in the fridge overnight. 

Preheat the oven to 375 degrees.  Cut up apples and place in the pan with blueberries.  Sprinkle with cinnamon, and then top with toasted pecans.  Bake for 35 minutes, until the edges are set.  Cool about 5 minutes prior to serving.

Meanwhile, whip the remaining 1/2 cup of cream until soft peaks form.  Top each serving with fresh whipped cream and serve immediately.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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