Motherhood: All love begins and ends there
Robert Browning
Let’s treat our mothers and the special ladies in our lives to a beautiful Mother’s Day morning. My Vanilla Maple French Toast with Warm Berries Preserves is a delectable option for a breakfast-in-bed surprise when she wakes up, or a larger family brunch entreé, or even an intimate breakfast out on the patio. This warm and colorful dish will certainly surprise and delight the senses and let the “mother” in your life know how special she is.
There’s a lot of love in this recipe! From the beautiful French bread, to the luxurious egg custard that soaks into the bread overnight, to the warm berry preserves served alongside—the flavors are a decadently delicious start to the day.
The secret to a terrific French Toast starts with the bread. Choose a beautiful loaf from the bakery. I recommend French Bread, Ciabatta, or Brioche. They all work well with this recipe, and it’s totally okay if the bread is a couple of days old, as the custard will be more lovingly absorbed. Slice it thickly, about the width of one and one-half traditional bread slices.
Make the custard by whisking all of the ingredients together. For a burst of flavor, add three tablespoons of Grand Marnier or Cointreau into the batter. Mom deserves it. Start your preparation the evening before to allow the bread to soak thoroughly overnight in the refrigerator.
The Warm Berry Preserves can be made the night before and warmed up the next morning, or you can make the same day. Just allow time for the fruits to cook to the desired consistency (approximately two hours before serving).
Cook the soaked French Toast on a warm griddle for several minutes on each side.
Serve with a mimosa, coffee, or tea. Add a small bud vase or mason-jar bouquet for Mom if you like. And watch her enjoy a beautiful Mother’s Day Breakfast!
VANILLA MAPLE FRENCH TOAST WITH WARM BERRY PRESERVES
Menu Accompaniment: Grilled Chicken Apple Sausage
Wine Pairing: Domaine Carneros Brut, Approximately $30.00
- Richness and complexity begin on the nose, with bounding aromas of green apple, crème brûlée, and orange blossom.
- The palate is dense and full, revealing juicy pear, honey dew melon and lemon zest, with a savory underpinning that melds into the long finish.
- This wine is exceptional now and perfect for aging.
INGREDIENTS
9 large eggs
2 ¼ cup whole or reduced fat milk
⅓ cup maple syrup
¼ cup sugar
1 ½ teaspoons vanilla
3 tablespoons Grand Marnier (optional)
¾ teaspoon salt
12 slices French Bread, approximately ¾” thick
¼ cup butter, melted
Warm Maple Syrup
Warm Berry Preserves
1 one pound bag frozen unsweetened strawberries
1 one pound bag frozen unsweetened mixed berries
⅔ cup red currant jelly
⅓ cup sugar
PREPARATION: Berries
- Mix all frozen berries, jelly, and sugar together in a large non-stick skillet or small saucepan. Let stand until berries thaw and mixture is juicy, stirring occasionally, and breaking strawberries into smaller pieces with spoon, about two hours.
- Boil until mixture thickens, but is still chunky. Stir frequently for approximately seven minutes.
- Can be made 2-3 days in advance. Store in refrigerator and rewarm over medium heat.
PREPARATION: French Toast
- Whisk eggs in medium bowl to blend. Gradually whisk in milk.
- Add ⅓ cup maple syrup, sugar, vanilla and salt. Add in Grand Marnier, if you like. Whisk all to blend.
- Place bread slices in a single layer into two 13″x9″x2″ baking dishes. Pour custard evenly over bread slices. Let soak for approximately ten to fifteen minutes. Turn bread slices over to allow bread to soak in more custard.
- Cover and place in refrigerator overnight.
- Heat large griddle or heavy large skillet over medium heat. Brush with butter. Add soaked bread slices and cook until bottom is brown, approximately four minutes. Turn toast over and cook again for approximately four more minutes.
- Transfer to plates.
- Serve with additional warm maple syrup and the Warm Berry Preserves.
