Recipe: Heavenly French Toast

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by Helen Fletcher

KMOV.com

Posted on December 30, 2013 at 5:24 PM

This has become our very favorite way to make French toast.  It is an adaptation of a recipe from the popular restaurant, Heaven on Seven in Chicago.  This is their cornbread, which they dip in French toast liquid and then deep fry.  Really outstanding!!  But at home, I don’t want to deep fry so I go the traditional route and fry it. 

The cornbread can be made ahead and frozen if desired (thaw before using) and the compote can be made days ahead – just reheat it. 

Cornbread
1 1/3 cups all purpose flour
1 cup plus 2 tablespoons cornmeal
1/2 cup sugar
1 tablespoon plus 2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 1/3 cups milk
5 tablespoons unsalted butter, melted

Preheat the oven to 350 degrees if using an aluminum pan or 325 degree if using a dark or glass pan.   Grease or spray an 8x8x2 inch baking pan.  Set aside.

Place the cornmeal in a food processor and process for 3 to 4 minutes to rind as finely as possible.  In a large bowl, combine the flours, sugar, baking powder and salt. 

In a small bowl, lightly beat the egg and whisk in the milk and butter.  Pour the over the dry ingredients and whisk to combine.  Pour into the prepared pan and bake for 45 to 50 minutes until golden brown and a tester comes out clean. 

This may be may be frozen if desired.  Thaw completely before slicing.

Blueberry Compote
1/2 cup water
1/2 cup sugar
1 – 12 ounce bag frozen blueberries

Place the water and sugar in a saucepan.  Whisk well.  Add 2/3 of the blueberries and bring to a boil.  Lower to a simmer and cook until the a few drops of the liquid is somewhat thickened when poured from the spoon.  Remove from the heat.  Puree in a blender or food processor.  Add the remaining blueberries.

This can be made a week ahead if desired.  Heat to serve.

Heavenly French Toast
Cornbread from above
4 eggs
1 cup milk, whole or 2%
3 tablespoons sugar or to taste
1/2 teaspoon nutmeg or to taste
1 tablespoon vanilla
Butter as needed

Slice the bread vertically.  Trim both edges.  Slice each half into 3/4 inch slices.

Place a pat of butter into a non stick pan.  Heat to melt but do not brown.

Whisk the eggs until completely blended.  Add the remaining ingredients and whisk to combine.  Dip each piece of  bread into the mixture on both sides.  Place in the hot pan.  Saute until golden, flip over and sauté the other side.

Serve with warm blueberry compote.

Yield:  18 slices.

Note:  If you want to hold the French toast, heat the oven to 150 degrees.  Place the toast on a baking sheet and lightly cover with foil. 
 

©Copyright Helen S. Fletcher, 2010.  All rights reserved.
 

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