☰ menu   

Burrata French Toast with Balsamic Syrup

Burrata French Toast with Balsamic Syrup
Serves 4
For best results, use day-old bread for this sweet-and-savory French toast. If you can’t find any, dry out fresh slices in a 300°F oven for 10 to 15 minutes. The balsamic syrup can also be made ahead—store it at room temperature for up to five days.
  1. Balsamic Syrup:
  2. ¼ cup balsamic vinegar
  3. ¼ cup maple syrup
  5. French Toast:
  6. 6 large eggs
  7. ¼ cup granulated sugar
  8. 1 teaspoon ground cinnamon
  9. Pinch kosher salt
  10. 2 cups whole milk
  11. 4 tablespoons unsalted butter, divided
  12. 8 ½-inch-thick slices crusty bread
  13. 1 8-ounce ball burrata cheese, drained and quartered
  14. Powdered sugar, to garnish
  15. Fresh blackberries, to garnish
  1. BALSAMIC SYRUP: Combine vinegar and maple syrup in a small saucepan. Cook over medium heat until thick and syrupy, about 15 minutes. Set aside.
  3. FRENCH TOAST: Whisk together eggs, sugar, cinnamon, and salt in a large bowl until thoroughly combined. Add milk and whisk to combine.
  4. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Meanwhile, soak 2 slices of bread in egg mixture, turning to coat. Add soaked bread to skillet and cook until bottom is browned, about 3 minutes. Flip bread and continue to cook until browned on second side, about 3 minutes longer. Keep French toast warm while repeating with remaining butter, bread, and egg mixture.
  5. Place 2 slices of French toast on each plate and top with 1 piece of burrata. Drizzle with balsamic syrup, dust with powdered sugar, and top with fresh blackberries. Repeat with remaining ingredients. Serve immediately.
culture: the word on cheese https://culturecheesemag.com/

Photography by Jennifer Silverberg

Cassy Vires

Cassy is an award-winning chef, culinary educator, and avid baker located in St. Louis, MO.

2 thoughts on “Burrata French Toast with Balsamic Syrup”

  1. Susan Barlow says:

    I really want to try so many of these recipes! How come I cannot print them? Hitting the print button is pointless. I think I deserve to since I have a subscription!

    1. Erika Kubick says:

      Hi Susan! Thank you for letting us know that you’re having troubles here. We just tested the function, and it’s working properly on our end. Do you have any pop-up blockers on? If you’re still having troubles, feel free to email us at web@culturecheesemag.com.

Leave a Reply

Support Local Cheese Makers and Mongers!