Home » Uncategorized » Souffléd French Toast with Buttered Blueberry Sauce

Souffléd French Toast with Buttered Blueberry Sauce

I used to make french toast by dipping triangle pieces of sandwich bread (sometimes texas toast) into a mix of milk and egg, seasoned with cinnamon, nutmeg and vanilla. While that did seem to satisfy my family, personally, I’ve never been very happy with it. I wanted something more ‘professional.’ So today, I set about creating something I thought would make me feel better about my simple weekend french toast regime. lol

Here’s what I did:

I took a loaf of french bread and cut it at a diagonal, in about 1″ pieces. Next, make a custard with a few eggs, a small amount of milk, cinnamon, nutmeg and vanilla. Don’t whisk it, just incorporate. You’re not trying to add any air into your custard. Next, get your griddle heating up and brush it with butter. Drop a few slices of french bread into the custard and let it sit a minute. Flip it once. *If you don’t want your toast as wet, don’t leave it in the custard as long. The longer you leave it in, the more liquid it absorbs and will take longer to cook and will be more like bread-pudding on the inside. You may have to experiment with what you prefer. Take the bread from the custard and put it on the griddle and cook for a couple of minutes on each side. You’re looking for a very nice golden toasted color.

*NOTE: If your toast is sticking to the griddle, it’s not ready to flip. Just leave it alone for a minute and then check it again. When it moves easily, it’s ready to flip.

When the toast has reached a nice golden toasted look, remove from the griddle and place on a large cookie sheet. When all the pieces have come off the griddle, place the cookie sheet in an oven pre-heated to *400 and bake for about 10 minutes. Flip them, and bake another few minutes. Again, you’re looking for a nice even toasted look. Baking them in the oven will act like a souffle and the egg will expand and puff up a bit. Remove from the oven when you feel like it’s done.

Buttered Blueberry Sauce:

I used about 1.5 cups fresh blueberries. Put them in a sauce pan, add some sugar if needed. Mine were pretty sour so I added a good amount of sugar. Use a potato masher and mash-up the berries a bit. You want some texture, but not whole berries. Bring to boil and turn down the heat and simmer for a couple of minutes to make sure the sugar has dissolved. Next, add in about 2 tbsps of butter and melt. Serve immediately over the french toast.

*NOTE: If you don’t care for the very wet, soft insides, just dip the bread in your custard instead of soaking and you can skip baking them in the oven. But then you’d have regular ol’ sandwich sliced french bread. lol.




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