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| French Toast w/Blackberries |
Ingredients
For French Toast:
10 4 x 4 x 1-inch-thick slices egg bread
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs
1 1/4 teaspoons ground cardamom
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
For topping:
2-pints blackberries
1/4 cup sugar
1/2 teaspoon ground cardamom
Method
Butter 15 x 10 x 2-inch glass baking dish. Cut each slice of bread diagonally in half,
forming triangles. Arrange triangles crosswise in buttered dish, overlapping slightly.
Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread
stand 1 hour, basting occasionally, or cover and refrigerate overnight.
Combine blackberries, sugar, and ground cardamom in medium bowl. Mix together
gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30
minutes. Set aside.
Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden
brown, about 50 minutes. Sprinkle with superfine sugar; serve with blackberry
topping.
For French Toast:
10 4 x 4 x 1-inch-thick slices egg bread
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs
1 1/4 teaspoons ground cardamom
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
For topping:
2-pints blackberries
1/4 cup sugar
1/2 teaspoon ground cardamom
Method
Butter 15 x 10 x 2-inch glass baking dish. Cut each slice of bread diagonally in half,
forming triangles. Arrange triangles crosswise in buttered dish, overlapping slightly.
Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread
stand 1 hour, basting occasionally, or cover and refrigerate overnight.
Combine blackberries, sugar, and ground cardamom in medium bowl. Mix together
gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30
minutes. Set aside.
Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden
brown, about 50 minutes. Sprinkle with superfine sugar; serve with blackberry
topping.