French Toast Paired with Banfi Rosa Regale

Start summer right with brunch and wine pairings
french toast

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This recipe is courtesy of Banfi Wines

8
Servings
493
Calories Per Serving
Deliver Ingredients

Ingredients

For the french toast

  • 8 Tablespoons unsalted butter, clarified
  • 8 Tablespoons granulated sugar
  • 4 large eggs
  • 1 Cup cream
  • 1 Teaspoon cinnamon
  • 1 Teaspoon pure vanilla extract
  • 8 one inch thick slices day old brioche
  • Whipped cream cheese
  • Powdered Sugar Confectioners Sugar
  • Fresh mint leaves, for garnish

For the Butter-Braised Strawberries & Syrup

  • 4 Tablespoons unsalted butter
  • 1/2 Cup packed Brown Sugar or Light Brown Sugar
  • 2 Cups strawberries, cut into thick slices
  • 1/2 Cup crème de cassis liqueur

Directions

For the french toast

First, clarify the butter. Place the butter in a saucepan and melt it slowly over low heat. Pour the melted butter into a fat separator and let it rest; the milk solids will separate out. Once the milk solids are at the bottom of the separator, pour them into another container and dispose of them. The golden liquid that you are left with is the clarified butter you’ll need for cooking the French toast. 

Whisk together the granulated sugar and eggs until smooth. Whisk in the cream, cinnamon and vanilla until combined. 

Make the French toast in two batches. Start by heating 4 tablespoons of the clarified butter in a large sauté pan over medium heat until the butter starts to foam. 

Transfer the egg-and-cream mixture to another receptacle, such as a pie plate or baking dish, for soaking the slices of bread. Place 4 slices of the bread in the egg-and-cream custard, immersing both sides until the bread is soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook over medium heat until the toast is golden brown on both sides and cooked through, about 3 minutes per side. 

Transfer the French toast to a baking rack set over a baking sheet and keep warm in a warm oven while you cook the second batch with the remaining butter and bread. Keep the French toast warm until ready to serve. 

 

For the Butter-Braised Strawberries & Syrup

Heat the butter in a large sauté pan over high heat until it begins to sizzle. Whisk in the brown sugar and cook until the sugar has melted and the mixture has thickened slightly. 

Add the strawberries and cook until slightly softened. Remove from the heat and add the crème de cassis. Return to the heat and cook until the alcohol has burned off. 

Serve 2 slices of toast per person, topped with some of the strawberries and their syrup, a dollop of the whipped cream cheese and a sprinkling of powdered / confectioner’s sugar, if desired. Garnish with mint

Nutritional Facts

Total Fat
11g
16%
Sugar
23g
26%
Saturated Fat
4g
17%
Cholesterol
15mg
5%
Carbohydrate, by difference
87g
67%
Protein
8g
17%
Vitamin A, RAE
110µg
16%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
226mg
23%
Choline, total
4mg
1%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
206µg
52%
Iron, Fe
15mg
83%
Magnesium, Mg
44mg
14%
Niacin
11mg
79%
Phosphorus, P
157mg
22%
Riboflavin
1mg
91%
Selenium, Se
3µg
5%
Sodium, Na
545mg
36%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
27g
1%
Zinc, Zn
1mg
13%

French Toast Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

French Toast Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.