This rich Sunday breakfast dish was inspired by my recent trip to MontrÃ©al and the gorgeous strawberries and peaches I picked up at the Union Square Greenmarket. This recipe serves two (or one if you are really hungry).
For the French toast:
- Two organic free-range eggs
- Two heaping tablespoons of Greek yogurt
- 3/4 cup of milk (I didn’t have any milk at home, so I used unsweetened soy milk instead)
- A splash of real vanilla extract
- A splash of SortilÃ¨ge, a liqueur made out of maple syrup and Canadian whiskey (you can substitute with regular Canadian whiskey, bourbon, or dark rum)
- 1/4 teaspoon of fresh ground cinnamon
- A dash of salt
- One-third of a day old baguette (or substitute any crusty bread), cut diagonally into 3/4-inch (2 cm) slices (I get my baguettes from the Bouley Bakery in Tribeca
Mix together ingredients 1 through 7. I do this in a blender, but you can whisk everything together in a bowl if you don’t have a blender.
Pour the mixture over the bread and let soak for 10-15 minutes. Meanwhile, prepare the fruit and maple syrup topping.
For the fruit and maple syrup topping:
- A handful of small, juicy strawberries, trimmed of their stems and cut in half lengthwise
- One small white peach, pitted and chopped
- One heaping tablespoon of brown sugar (or raw sugar)
- Two tablespoons of maple syrup
- A splash of fresh lemon juice
- A splash of SortilÃ¨ge
Mix all of the ingredients together in a bowl and mix well.
When the bread has soaked up the batter and become soggy, melt a good amount of butter in a frying pan over medium heat. When the butter is melted and hot, fry the bread until browned on one side. Then flip and cook on the other side until golden brown.
Transfer the French toast to a plate. Pour the fruit and maple syrup topping into the frying pan (no need to wash the frying pan in between). Allow the residual heat of the frying pan to heat up the fruit and maple mixture and stir. Pour the mixture over the French toast and voilÃ , c’est fini!