Frangelico French Toast with Blueberries and Vanilla Bean Creme Fraiche

Posted on 11 November, 2016

Decadent French Toast perfect for an indulgent weekend!

Fluffy French toast spiked with Frangelico, topped with sugared blueberries, lime zest and a drizzle of vanilla bean creme fraiche.

Don’t forget to hashtag #cookwiththemacadames when making Anisa’s recipes.

What you need

• Medium saucepan
• Fry pan
• Spice grinder
• Mixing bowl x 2

Ingredients

For the french toast (makes 6 slices)

• 6 slices brioche bread
• 1/4 cup thickened cream
• 3/4 cup whole milk
• 1/4 cup sugar
• 2 large eggs
• 1/4 cup flour
• Zest of 1/2 lime, finely chopped + more for topping
• 1 teaspoon vanilla bean extract
• 30ml Frangelico
• Nob of butter for frying the french toast

For the blueberries

• 1 cup fresh blueberries
• 1 tablespoon sugar

For the vanilla bean creme fraiche

• 1/4 cup creme fraiche
• 1 teaspoon vanilla bean paste

To serve

Sugared blueberries, zest of lime, vanilla bean creme fraiche

Method

1. In the medium saucepan over medium to high heat bring the cream, milk and sugar to a simmer. Take off heat when the sugar has melted. Allow to cool slightly. Whisk in the eggs, flour, lime zest, vanilla bean extract and Frangelico until smooth.

2. To make the sugared blueberries: using a spice grinder, grind down the sugar until it’s fine but still slightly granulated. Toss through the blueberries.

3. To make the creme fraiche: Toss together the creme fraiche and vanilla bean paste until smooth.

4. Melt a good nob of butter for every two slices you’re frying in a skillet large enough to fit them without crowding over medium heat. Dip each slice of bread into the batter to thoroughly coat (allow to sit for a few seconds to soak up all the mixture) and immediately fry about 2-3 minutes per side until golden brown being careful not to burn it.

5. To serve: serve immediately, topped with sugared blueberries, some extra lime zest and a good dollop of vanilla bean creme fraiche.

For more recipes, check out Canberra-based food and recipe blog, The Macadames.