Tar­tine-Style French Toast

Hello Mr. Magazine - - THE BREAKFAST BACHELOR -

3 eggs 2 tbsp white su­gar zest of one le­mon ½ tsp vanilla ex­tract ¼ tsp salt 1 cup whole milk 2 thick slices of day-old

coun­try bread 2 tbsp but­ter ½ tsp ground car­damom 2 tsp honey 2 ripe apri­cots a hand­ful of blue­ber­ries

1. In a shal­low dish com­bine eggs, su­gar, and milk. Whisk in le­mon zest, vanilla, and salt. Set bread in dish to soak un­til sat­u­rated with cus­tard, about 1 hour, flip­ping half­way through.

2. While bread soaks, place blue­ber­ries and halved and pit­ted apri­cots face-up in a bak­ing dish. Driz­zle with honey and bake at 325°F un­til apri­cots are golden and juicy, about 20 min­utes. Set aside.

3. Melt but­ter in a cast-iron skil­let over medium-low heat and, once siz­zling, add the sat­u­rated bread to the pan. Al­low to cook for 5 min­utes, oc­ca­sion­ally press­ing the bread against the pan with a spat­ula to en­sure the bot­tom cooks evenly. This will cre­ate a caramelized solid layer at the bot­tom of the bread and ef­fec­tively seal the base for more cus­tard to be added. Once fully caramelized, care­fully spoon some re­main­ing cus­tard into the center of each piece of bread, en­sur­ing that none leaks out into the pan. Bread should be crisp and solid on the bot­tom and sat­u­rated with cus­tard on top. Keep­ing toasts undis­turbed in the pan, trans­fer the skil­let to a 350°F oven and bake un­til cus­tard sets, about 20 min­utes. Toasts should ex­pand slightly as the cus­tard souf­flés.

4. In­vert onto a plate with caramelized side fac­ing up and top with apri­cots, blue­ber­ries, and dust with pow­dered su­gar.

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