Happy indulgence day to us!!Ever since I had French toast there has been no looking back. Every time when I see French toast photos online I look like my dogs when we are cooking, waiting and drooling… not kidding!! Marilyn made this white chocolate French toast inspired by Macrina . The original recipes was made with dark chocolate and fruits. We made ours with white chocolate with Amaretto…it was so addictive. No syrup needed if you have white chocolate sauce, right!
I read on A Cup of Jo , one of her best links list of the week regarding weird wine pairings. I clicked on the link to see what kind of food would be weird with wine and to my surprise I’ve done all of them. To be honest, for me there’s no such thing as a weird wine pairing. Have you read this wonderfully written piece on The New York Times, Dinner and Deception?I work in the food industry and have had the privilege (and curse at times) of seeing both sides of the coin. I think Mr. Frame’s description of working at a high-end restaurant is brilliant and spot-on. and I loved this part “Guests wanted to believe the make-believe; they wanted to believe everything was perfect. But the moment someone noticed a minor imperfection — a smudge on the butter, a fingerprint on the fork — other imperfections would suddenly become noticeable, threatening the illusion we all worked to maintain.” Have a great week!!
- White Chocolate Sauce
- 8 oz. white chocolate, coarsely chopped
- ½ c. heavy cream
- 3-4 tsp. Amaretto (depending on how much you like, you can also leave it out)
- French Toast
- Day old brioche, (I feel this is the best, but you can use any day old bread), cut in half, diagonaly.)
- 1 c. half and half
- 3 eggs
- 2 T. honey
- ½ tsp. nutmeg
- ½ tsp. cinnamon
- pinch of salt
- fresh berries
- powdered sugar
- White Chocolate
- Place white chocolate in a medium mixing bowl. Set aside. Bring heavy cream to a simmer. Pour over the chocolate and whisk to combine and melt. Add Amaretto ( if using). Set aside to stay warm while you make the french toast.
- French Toast
- Mix all ingredients together and place in a shallow pan. Set aside.
- Preheat oven to 375F.
- Dredge bread in the custard until soaked. Squeeze gently to get out excess custard. Place on preheated grill or sauté pan and cook until golden on both sides. Place on a rack over a baking sheet in oven to finish for 5 minutes.
- To serve, place slices on each plate and drizzle white chocolate sauce, sprinkle with powdered sugar and garnish with fresh berries.
Beijos e Tchau!
Ludmilla and Marilyn Chudda