Oh how I love a good French Toast Breakfast!
My nephew Daniel was visiting us last week, and between our trips to Little Tokyo, Chinatown, and a Beer & Food Festival, we also had a good excuse to sit down and enjoy a nice big breakfast with him. He loves sourdough bread as much as we do, and I’d just picked up some beautiful nectarines that were screaming to be eaten… so thinking up this meal was deliciously easy 🙂
When I mix fruit together, I have a habit of slicing blackberries up, rather than leaving them whole. Doing so gives them a pretty daisy-like shape, you see more of the deep purple color in your dish, and it brings the natural blackberry juice into play. When they’re mixed with red-skinned nectarines, the color combo is really pretty!
6 slices good sourdough bread (the long oval slices), each cut in half
2-3 Tablespoons butter
½ to 1 cup milk (depending on how fresh your bread is)
½ cup heavy cream or half & half
2 teaspoons vanilla extract
2 teaspoons cinnamon
4 fresh nectarines (or peaches), cut up
1 container fresh blackberries, sliced
2 Tablespoons maple syrup
½ cup confectioners sugar
1 Tablespoon Jack Daniel’s Honey Liqueur (or vanilla extract)
2-3 tsp. salted caramel sugar
In a separate bowl, using a rubber spatula, mix together the nectarines, blackberries, syrup, confectioners sugar, and whisky. (Mix often, to bring out all the juices)
Beat together the eggs, milk, cream, vanilla, and cinnamon. Pour into a small 8×8 baking dish.
Lightly butter a large griddle. (I used one that covers two burners so I can make all the toast at the same time).
Turn heat to medium low. Once it’s hot, begin dipping bread, one slice at a time into the egg mixture. Lightly press each piece to absorb the liquid so that it’s wet, but not dripping much. Place bread onto the griddle and repeat until all pieces are being cooked. Turn each slice once they’re golden.
Once the bread is completely cooked, plate in the following manner:
• 3-4 pieces on each plate
• top with fruit mixture
• add 1 small teaspoon-sized dollop of butter
• add 1 sprinkling of sugar