Ingredients
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8 slices toasted or very stale bread, I used thick potato bread
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2 cups whole milk
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Vermont Creamery Crème Fraîche
1 cup
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¾ cup sugar
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1 stick cinnamon
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1 small orange for zest, if desired
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6 eggs, beaten
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Olive Oil for frying
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Maple syrup & berries
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Vermont Creamery Crème Fraîche
for serving
Directions
- Combine milk, crème fraîche, sugar, cinnamon, and orange zest in saucepan; bring to a boil over medium heat. Stir frequently and watch mixture carefully. Once it comes to a boil, turn off heat and allow mixture to cool
- Place bread into a shallow pan or cookie sheet with a lip
- Once milk mixture is lukewarm, pour it over bread. Allow bread to soak up milk mixture. If bread is really hard, you can leave it in mixture for a few minutes. You don't want the bread to be so soggy that it falls apart
- Heat 1/2-inch of olive oil in frying pan over medium-high heat until it's very hot
- Lightly beat 6 eggs in shallow bowl
- Working in batches, take each piece of bread from milk mixture and dip it into beaten eggs. Place into pan. Cook to golden brown; flip and fry the other side until golden
- Place cooked french toast on paper towels and continue the frying process in batches until you've used all the bread
- Stack your toast on a plate and layer with crème fraîche and berries. Drench the stack with maple syrup.
