"??weekend brunch | malted custard French toast + warm raspberry ginger compote & macerated strawberries and lemon peel"
Malted Custard French Toast
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Malted Custard French Toast
6-8 slices bread cut in 1 1/2-2-inch-thick slices) (challah, brioche, ciabiatta, whatever you have)
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 vanilla bean, pods removed
3-4 tablespoons malted milk powder (plain or chocolate, I used chocolate ovaltine, it was awesome)
1/2 teaspoon kosher salt
1 tablespoon of unsalted butter
Macerated Strawberries and lemon peel
1/2 pint of strawberries, hulled and quartered
zest of 1 lemon, (thick strips)
2 tablespoons of granulated sugar
Warm Raspberry Ginger Compote
1 pint fresh raspberries
¼ cup sugar
3 teaspoons ginger juice (or 3 teaspoons minced ginger)
3 tablespoons water
Method
1. In a large bowl, whisk together the eggs and yolks.
2. Brush both sides of bread with butter; place in a greased baking dish.
3. In a medium saucepan, heat the milk, cream, granulated sugar, vanilla pods, malt powder, salt and butter over medium heat, whisking occasionally, until the mixture is warm to the touch and the sugar is dissolved, about 3 minutes. Remove the mixture from the heat, and whisking constantly, pour about one quarter of it into the egg mixture. (Note: This step is important. If you add too much warm milk to the eggs, you may scramble them.) Add the remaining milk mixture and whisk to combine.
4. Pour mixture over bread slices. Let soak for 1 hour or cover and soak overnight in fridge. If you don’t have time to soak your bread, its ok, it will still taste good! Just be sure to pour about half of the mixture over the bread instead of all of it (not enough time for all the custard to soak into the bread) before you put it into the oven to bake.
5. Preheat the oven to 350˚F.
6. In a small bowl, add strawberries, lemon zest and sugar. Let sit for at least 30 minutes for juices to release.
7. In a small saucepan, combine raspberries, ¼ cup sugar, water, and ginger juice and simmer for four minutes, mashing up the berries with the back of a spoon. Pour into a covered container and refrigerate for up to 2 days. Reheat before serving.
8. When bread is done soaking, put the tray into the oven and bake for 40-60 minutes or until a knife inserted into a slice comes out clean. You can let the toasts cool for 10 minutes and serve as is, or crisp them in a heavy skillet with butter over medium heat until golden and puffed.
9. Top with the macerated strawberries, raspberry ginger compote and powdered sugar.
6-8 slices bread cut in 1 1/2-2-inch-thick slices) (challah, brioche, ciabiatta, whatever you have)
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 vanilla bean, pods removed
3-4 tablespoons malted milk powder (plain or chocolate, I used chocolate ovaltine, it was awesome)
1/2 teaspoon kosher salt
1 tablespoon of unsalted butter
Macerated Strawberries and lemon peel
1/2 pint of strawberries, hulled and quartered
zest of 1 lemon, (thick strips)
2 tablespoons of granulated sugar
Warm Raspberry Ginger Compote
1 pint fresh raspberries
¼ cup sugar
3 teaspoons ginger juice (or 3 teaspoons minced ginger)
3 tablespoons water
Method
1. In a large bowl, whisk together the eggs and yolks.
2. Brush both sides of bread with butter; place in a greased baking dish.
3. In a medium saucepan, heat the milk, cream, granulated sugar, vanilla pods, malt powder, salt and butter over medium heat, whisking occasionally, until the mixture is warm to the touch and the sugar is dissolved, about 3 minutes. Remove the mixture from the heat, and whisking constantly, pour about one quarter of it into the egg mixture. (Note: This step is important. If you add too much warm milk to the eggs, you may scramble them.) Add the remaining milk mixture and whisk to combine.
4. Pour mixture over bread slices. Let soak for 1 hour or cover and soak overnight in fridge. If you don’t have time to soak your bread, its ok, it will still taste good! Just be sure to pour about half of the mixture over the bread instead of all of it (not enough time for all the custard to soak into the bread) before you put it into the oven to bake.
5. Preheat the oven to 350˚F.
6. In a small bowl, add strawberries, lemon zest and sugar. Let sit for at least 30 minutes for juices to release.
7. In a small saucepan, combine raspberries, ¼ cup sugar, water, and ginger juice and simmer for four minutes, mashing up the berries with the back of a spoon. Pour into a covered container and refrigerate for up to 2 days. Reheat before serving.
8. When bread is done soaking, put the tray into the oven and bake for 40-60 minutes or until a knife inserted into a slice comes out clean. You can let the toasts cool for 10 minutes and serve as is, or crisp them in a heavy skillet with butter over medium heat until golden and puffed.
9. Top with the macerated strawberries, raspberry ginger compote and powdered sugar.