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Vermont Creamery Very French Toast


Vermont Creamery Very French Toast
Serves 4
A staple of our weekend cooking, french toast is a comforting morning meal and a great use for bread leftover from last night’s dinner. Layered high with fresh fruit—use whatever is in season—real Vermont maple syrup, and loads of decadent Vermont crème fraîche, this dish is a crowd-pleaser we come back to regularly. From our friends at Sweet Paul.
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Ingredients
  1. 8 slices of toasted or very stale bread (we used thick potato bread)
  2. 2 cups whole milk
  3. 1 cup Vermont Creamery crème fraîche
  4. ¾ cup sugar
  5. 1 stick cinnamon
  6. Peel of 1 small orange (optional)
  7. 6 eggs, beaten
  8. Olive oil for frying
  9. Maple syrup, berries, & crème fraîche for serving
Instructions
  1. Combine the milk, crème fraîche, sugar, cinnamon, and orange peel in a pot, and bring to a boil over medium heat. Stir frequently and watch the mixture carefully. Once it’s come to a boil, turn off the heat and allow the mixture to cool.
  2. Place your bread into a shallow pan or cookie sheet with a lip.
  3. Once the milk mixture is lukewarm, pour it over your bread. Allow your bread to soak up the milk. If your bread is really hard, you can leave it in the milk for a few minutes. You don’t want the bread to be so soggy that it falls apart.
  4. In a frying pan, heat a half inch of olive oil over medium high heat until it’s very hot.
  5. In a bowl, lightly beat 6 eggs.
  6. In batches, take each piece of bread from the milk and dip it in the eggs and put it in the oil. Allow the toast to cook to golden brown and then flip and fry the other side until golden.
  7. Place cooked French toast on paper towels and continue the frying process in batches until you’ve used all the bread.
  8. Stack your toast on a plate and layer with crème fraîche and berries. Drench the stack with maple syrup.
Tip
  1. Leftover stale baguettes also work really well in this recipe.
Adapted from Vermont Creamery
Adapted from Vermont Creamery
culture: the word on cheese https://culturecheesemag.com/

Vermont Creamery & Sweet Paul

Vermont Creamery friend Paul Lowe—a.k.a. Sweet Paul—embraces his grandmother's motto, "fullkommenhet er kjedelig," which means "perfection is boring." Through his blog and magazine of the same name, Sweet Paul inspires readers to "chase the sweet things in life" with creative and visually stunning ideas that are not weighed down with impossible recipes or projects.