Vanilla French Toast
with Maple Whipped Cream
2 servings
My wife said she didn't like french toast
until she tried this. Of course, she's a slight bit biased.
The addition of fresh whipped cream made with real maple
syrup makes for a real treat.
Mis en Place for French Toast:
6 eggs
1 Tbs vanilla extract
2 Tbs cinnamon
2 heaping tablespoons of fruit preserve
6 pieces thick cut white bread (it you can get your hands
on an un-cut loaf and cut it yourself) or 8 slices Peppridge
Farms White
Mis en Place for Whipped Cream:
1/2 Cup cold whipping or heavy cream
2 Tablespoons real maple syrup
Warm a nonstick skillet (or lightly buttered skillet) over
medium low heat. In a large bowl beat the eggs with the vanilla
and the cinnamon. Dredge both sides of the bread in the mixture
and drop onto hot skillet. Cook until brown on one side, flip
and brown the other side. If you cannot fit all the slices
on one skillet, keep the other pieces warm in an oven set
to 200¤.
For the whipped cream, in a cold bowl whip with a whip, hand
mixer or stand mixer, whip the cream until it forms peaks
when your whip is pulled from it. Add the maple syrup and
continue whipping until combined and the whipped cream holds
its peaks when the whisk it pulled from it.
Serve three or four on a plate and top with the whipped cream
and heaping tablespoon fruit preserve.
