We have finally returned to Hogwarts (no longer living in the castle, but nearby). Reunited at last, and cooking more than ever!
Today, we went to the farmer’s market seeking fresh produce and a french toast-worthy bread. All of the breads were pre-sliced too thinly… except for a beautiful and mysterious apple pie bread. What the heck, we thought, let’s try it.
We cut thick slices, mixed up an egg and milk mixture to dip them in…
Then we washed some fresh berries from the market and put them on the french toast.
Made some coffee, and brunch was served.
It was a revelation. Slight crunch of the toast, soft on the inside, with pockets of syrupy apple-cinnamon filling, sweet acidity of the port reduction, and tartness of the fresh berries, all in perfect harmony.
As we’ve mentioned before, magic happens when you visit the farmer’s market. We recommend visiting yours, stat. Explore your own french toast combinations!
Bathilda thinks that this french toast would be good with crumbled goat cheese. If anyone tries this, let us know!
Here’s our recipe:
Apple Cinnamon French Toast with Berries and Port Reduction
- half a loaf of apple pie bread (challah or brioche would be a good substitution)
- 2 eggs
- 1/4 cup milk
- a pat of butter
- 3/4 to 1 cup port
- 1 Tbsp. maple syrup, or to taste
- fresh berries
- powdered sugar (optional)
- Make the port reduction: Bring port to a boil in a small saucepan over medium-high heat for 2-3 minutes or until thickened. Remove from heat and let cool. Stir in maple syrup.
- Slice bread thickly (about 1 inch slices). Heat a small sauté pan over medium heat, melting the pat of butter to cover the bottom of the pan.
- Whisk eggs and milk together and pour into a shallow dish. Dredge bread slices in egg mixture. Place in sauté pan and cook. Flip to brown both sides.
- Place toast on plates, top with berries, dust with powdered sugar if desired, and drizzle port reduction on top.
Stay tuned, D.R.A.G.O.N.S! We’re back in the kitchen and back to blogging! More magic is on its way.