Sundae Fruit Drenched French Toast

[Guest guest]

Sundae Fruit Drenched French Toast

 

12 slices of Italian bread, sliced 1 inch thick

8 eggs

1 1/2 cups milk

1/2 heavy cream

1 tablespoon vanilla

dash of fresh ground nutmeg

1 cup crushed corn flakes

Assortment of fresh fruits, strawberries, blueberries,

kiwi, bananas, peaches, if in season.

 

Preheat griddle to 375 degrees.

In a large metal bowl whisk the eggs, milk, and heavy

cream until well combined, about 3 to 4 minutes. This

allows the heavy cream to almost " whip " for a light

batter. Add the vanilla. Pour through a strainer to

remove egg excess. Add nutmeg to strained egg mixture.

Dip bread into mixture but do not over soak, then dip

one side of bread into the corn flakes. Repeat with

all 12 slices.

Prepared French toast can sit until guests are ready

to eat. Grease griddle and cook French toast with the

corn flake side down first. Flip after golden brown

and finish cooking.

Place two slices on plate and top with fruit slices

and Vermont maple syrup. Dust with powdered sugar just

before serving.

 

 

 

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