I love French toast. It’s an absolute breakfast and brunch classic. When I woke up this morning, my mind was on French toast. But today, I just didn’t want the same old French toast. I don’t know what’s going on with me lately. I’ve just been in a major mood to shake things up in the kitchen.
I usually make it with egg and milk custard. I lay in bed thinking about how I could change this up. My mind wandered to my favorite white chocolate raspberry ice cream that I make. And I thought, “Aha!” I knew right then and there I had my inspiration.
I hurried into the kitchen and melted white chocolate in milk, whisked up some eggs and mixed it all together with a little hit of nutmeg and vanilla. Then I dropped my hefty slices of bread into this custardy mixture, allowing it to soak up the sweet goodness for just under a minute.
With a blob of butter in my pan, I cooked my new twist on French toast up to a golden color. But I didn’t stop there, because this was my next-level French toast creation. It needed just the right finish, which I found was adding a raspberry drizzle along with a white chocolate sauce which gave it just the right amount of panache.
It’s an easy yet upscale way to turn breakfast or brunch into something more special. You’re going to love it!
White Chocolate Raspberry French Toast
1 loaf of Challah Bread (slice bread in about 3/4 inch slices)
8 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
1 1/2 cups whipping cream
- Place chocolate in small bowl. Bring cream to boil in heavy small saucepan. Pour cream over chocolate; whisk until smooth.
- Use 1/2 of the white chocolate sauce for the French toast custard and reserve the rest for serving
French Toast Custard
1/2 of the white chocolate sauce
3 eggs, 1 tsp of nutmeg and 1 tsp of vanilla
7 oz raspberries
1/2 of sugar
1/4 cup of water
Puree the raspberries in a blender and pass through a very fine strainer.
Warm the raspberry puree in a saucepan.
In a separate sauce pan, mix the sugar and water. Bring the sugar and water mixture to a boil.
Mix the sugar mixture into the raspberry puree.
Return to a boil, then strain the mixture.
Making the French Toast
In a 10-inch or 12-inch skillet, melt butter over medium heat. Dip bread in the white chocolate egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with White the reserved White Chocolate Sauce, and the Raspberry Sauce