we’re going to supply French Toast.
- Spices Cinnamon
- Some Grated Nutmeg
- Some Vanilla Bean Or Just Like Vanilla Extract
- Organic Sugar Heavy Cream
- Brioche Bread
- Blood Orange
- Fresh Spearmint
- Ground Cinnamon
1Which we have our spices cinnamon ground and have a some grated nutmeg some vanilla bean or just like vanilla extract and then organic sugar heavy cream and milk and eggs for our custard, then we have our brioche bread that I’m going to cut into a thick one and a half inch cut that will soak overnight in the custard. There were then this particular recipe I’m going to do a little blood orange and Mandarin and tangerine compote with some fresh spearmint, that i got from one of my local farms here and half moon bay so for the french toast.
2I’m going to make a little customer just consists of the eggs so pretty for eggs you can use milk before stack up milk and then our heavy cream again three-fourths of a cup one half cup of organic sugar low teaspoon of vanilla fresh grated nutmeg what i like to do with my whole spices I’ll just toast them in a non-stick little egg pan for a minute or two with low heat just brings up more of the flavor freshly ground cinnamon about a teaspoon.
3I have a touch more and a little additional flavor to this by adding some fresh vanilla bean beans from that I’ll just scrape this with my knife I had those those seeds right to the custard basically one vanilla bean and then don’t throw this out I’m going to add this to my vanilla extract for a little additional flavor so I’m taking my brioche bread and we’re going to cut this I mean you don’t have to use rios you can do a country raisin bread comfy low French bread I’m going to cut this in a thick about one and a half inch cut so then we’re going to add this to a casserole.
4Then we’re going to pour this custard, and this is enough for about like six servings now that’s assault seems nice and heavy so for night and we’re going to lightly brown this on our griddle or you can use a large Teflon nonstick skilled as well which I want to do it on low heat caramel ice sort of lightly browned on both sides.
5I’ll put it on my my Teflon pan so pad or cheap am just so pad or sheep have a parchment so you want it basically to souffle up it’ll take an hour 10 to 12 minutes of the other we are going to make the citrus compote now. I add some more than wet sand but orange to it now I look how beautiful that blood orange a little the tangerine so basically here’s your combination of the citrus for the fruit this pyramid.
6You may just do a little julienne like a sharpening a little drizzle of the local honey and that is their toast is done is to flay all right is that looks delicious with our citrus blood orange spearmint compote just a little in the center was some of those wonderful juices will have a drizzle of maple syrup little powder sugar to finish we have our souffle french toast with blood orange and citrus compote.