French Toast: Cinnamon Pear Balsamic French Toast
Source: The Olive Cellar, Northland Ave., Appleton
Not your ordinary French Toast!
Butter olive oil is a much healthier option for cooking (see Note)
Ingredients
- 1 loaf challah or brioche bread (any good dense artisan bread will work)
- 2 eggs
- 1/2 c. milk
- 1/2 t. vanilla extract
- 1 Tbls. cinnamon pear balsamic (from the Olive Cellar)
- 1/4 t. sea salt
- butter olive oil (to cook French toast)
- 1 ripe pear, thinly sliced (optional)
- whipped cream (optional)
Cinnamon Pear Sauce (see Note)
- 2 parts butter olive oil (from the Olive Cellar)
- 1 part cinnamon pear balsamic (from the Olive Cellar)
Instructions
If all the bread doesn’t fit on a griddle and you need to do in a large skillet, preheat oven to 250 degrees.
French Toast: In a shallow bowl, whisk together eggs, milk, cinnamon pear balsamic, vanilla extract and sea salt.
Slice the bread into 1/2 to 3/4-inch thick slices.
Place bread slices into the egg mixture, coating both sides.
Over medium heat, coat a large skillet or sauté pan with butter olive oil. Cook each piece of soaked bread for 2 to 3 minutes per side, until browned.
To keep warm before serving, place cooked French toast on a sheet pan in preheated oven. Brown the remaining slices of bread, adding more butter olive oil as needed.
Sauce for serving: Whisk together 2 parts butter olive oil and 1 part cinnamon pear balsamic, then drizzle over each plate of French toast. Top with pear slices and whipped cream if desired.
NOTE: You can also use regular maple or breakfast syrup.
Other ways to use butter olive oil: making popcorn, in mashed potatoes, sautéing onions, for scrambled eggs etc.
Other uses for Cinnamon Pear Balsamic, check out these recipes (select link below):
Cinnamon Pear Goat Cheese & Praline Pecan Salad
Pear Cranberry Pecan Salad with Cinnamon Pear Balsamic