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The Southfield Store Holiday French Toast

The Southfield Store Holiday French Toast
Prep Time
30 min
Cook Time
15 min
Yields
4 servings

Pair this with the Maple Syrup Reduction recipe from the A Barefoot Holiday special to top everything off.

Copyright 2015, Amanda Perreault, Executive Pastry Chef

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ingredients

French Toast

3
eggs
½
cup heavy cream
2
Tbsp granulated sugar
1
tsp ground cinnamon
½
tsp ground nutmeg
1
tsp vanilla extract
Zest of one orange
1
Tbsp clarified butter
8
slices Challah bread, cut into 1-in thick slices
Apple Cranberry Compute (recipe follows)
Pecan Compound Butter (recipe follows)
Maple Syrup Reduction
¼
cup powdered sugar, for garnish

The Southfield Store Apple Cranberry Compote

1
cup fresh or frozen cranberries
½
cup freshly squeezed orange juice
3
Tbsp granulated sugar
Zest of one orange
3
Granny Smith apples, peeled and cut into ½-in dice

The Southfield Store Pecan Compound Butter

½
cup pecans
Kosher salt
2
sticks unsalted butter, at room temperature

The Southfield Store Maple Syrup Reduction

1
cup maple syrup
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directions

Step 1

Whisk together the eggs and heavy cream in a large bowl and add the granulated sugar, cinnamon, nutmeg, vanilla and orange zest and whisk again.

Step 2

Heat some clarified butter in a large skillet over medium-high heat. Dip four slices of the Challah into the egg mixture until soaked through. Immediately place each slice onto the hot skillet. Fry until golden brown, 2 to 3 minutes per side, and set aside. Repeat with the remaining 4 slices of bread.

Step 3

Cut each piece of French toast in half diagonally and plate four halves per serving. Top with Apple Cranberry Compote, a scoop of Pecan Compound Butter and a light drizzle of the Maple Syrup Reduction. Dust with powdered sugar and enjoy!

Step 4

Add the cranberries, orange juice, sugar, orange zest and apples to a large skillet and cook over medium heat for about 10 minutes, or until the apples are cooked as desired.

Step 5

Preheat the oven to 325 °F. Place the pecans on a cookie sheet and bake for about 10 minutes, or until they become aromatic and heated through. Salt immediately while still hot. Allow the pecans cool completely.

Step 6

Once the pecans are completely cool, chop them up into small pieces and add to the butter, until incorporated. Set aside until ready to serve, or refrigerate.

Step 7

Place the maple syrup in a small saucepan and heat over low heat until reduced by one-half. Use sparingly to top off French toast.

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