1/2 cup of sugar         1/3 cup of water

1 and 1/2 cup of lemon juice

 FOR FRENCH TOAST:

! table spoon of unsalted butter     8 (3/4- inch thick slices brioche (from a 1 pound loaf)

2 cups of whole milk      2 eggs    4 table spoon of sugar , divided

1 teaspoon of vanilla  1/4 teaspoon of cinnamon 1/;4 teaspoon of salt

whipped cream.

Make syrup :

Heat sugar and water together in small heavy pan over medium heat until sugar dissolves. Remove from heat and stir in strawberries then lemon juice. Let stand while preparing the french toast.

Make French Toast :

Grease baking dish with some butter. Arrange 4 slices of brioche in a pain single but slightly overlapping layer. Cut out hearts( with cutter) in remaining 4 slices of brioche( discard or nibble on crust). Arrange hearts over brioche slices in dish.

Beat together milk, eggs, 3 tablesppons of sugar, vanilla, cinnamon, and salt Pour over brioche, then gently press down the bread to cubmerge and soak in custard. Sprinkle remaining 1 tablesppon sugar over top and dot with 1 tablespoon butter. Let stand until most custard is absorbed into bread, 15 to 20 mins. ( spoon some custard over top once or twice while standing).

Add the whipped cream.

 

 

 

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Pillow Talk French Toast

 

• Recipe
• Comments (20)

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Frances Janisch

 

Frances Janisch

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• Prep Time:

  20 mins

• Total Time:

  1 hr

What do you say?

 

Our Readers Say:

• Quick-And-Easy 3
• Budget-Friendly 2
• Worth-The-Effort 2

Filed Under: Egg, Dairy, Fruit, Baking, Easy, Kid-Friendly, Breakfast & Brunch, Valentine's Day

Provided By: Melissa Roberts

Ingredients

Serves:  Update

• For strawberry syrup:
• 1/2 cup sugar
• 1/3 cup water
• 2 cups (1 pint) strawberries, hulled and thinly sliced lengthwise
• 1 1/2 tablespoons fresh lemon juice
• For French toast:
• 1 tablespoon (1 1/2 sticks) unsalted butter, cut into pieces (plus more for greasing the pans)
• 8 (3/4-inch-thick) slices brioche (from a 1 pound loaf)
• 2 cups whole milk
• 2 large eggs
• 4 tablespoons sugar, divided
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• For whipped cream topping (optional):
• 1/2 cup chilled heavy cream
• 1 teaspoon sugar
• Special equipment: a shallow (1 1/2-quart) baking dish; a 3- to 4-inch heart-shaped cookie cutter

Directions

Make syrup:

Heat sugar and water together in a small heavy saucepan over medium heat until sugar dissolves. Remove from heat and stir in strawberries then lemon juice. Let stand while preparing French toast.

Make French toast:

Grease baking dish with some butter. Arrange 4 slices of brioche in pan in a single but slightly overlapping layer. Cut out hearts (with cutter) in remaining 4 slices brioche (discard or nibble on crusts). Arrange hearts over brioche slices in dish.

Beat together milk, eggs, 3 tablespoons sugar, vanilla, cinnamon, and salt. Pour over brioche, then gently press down on bread to submerge and soak in custard. Sprinkle remaining 1 tablespoon sugar over top and dot with 1 tablespoon butter. Let stand until most of custard is absorbed into bread, 15 to 20 minutes (spoon some custard over top once or twice while standing).

While bread stands, preheat oven to 425F with rack in middle. Bake French toast until golden and custard is just set, 20 to 25 minutes. Cool about 10 minutes before serving.

Make whipped cream while French toast cools:

Beat cream with sugar until soft peaks form.

Notes:
*An equal amount of Challah can be substituted for the brioche in this recipe.
*This recipe can easily be halved to serve 2. Use a 9-inch pie plate for baking.

Read more: http://www.kitchendaily.com/recipe/pillow-talk-french-toast-151430/#ixzz1DaMQqjRI

For the Crumbs:

24 vanilla wafers    1/2 stick unsalted butter, melted   1/8 t4easppon of salt

For the custard:

3 egg yolks       3/4 cup granulated sugar     2 tablespoon cornstarch 

 1/8 tespoon salt     1/2 cup water       1/4 cup whole milk  

  1 1/2 teaspoon grated lemon zest     1/4 cup fresh lemon juice

  2 tablespoons confectioners sugar, for dusting

For Assembly:

1 cup fresh or thawed frozen raspberries

Preheat oven to 350F with rack in middle.

Coarsely crush vanilla wafers between sheets of plastic wrap with a rolling pin or bottom of a heavy skillet, then stir together with butter and salt in a bowl. Spread mixture on a baking sheet and toast in oven until lightly browned, about 5 mins. Cool on sheet, then break up with fork.

Make the custard:

Stir together yolks in a small bowl. Whisk together sugar an, cornstarch and salt in a small pan. Slowly whisk until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and graduall whisk about 1/2 cup of milk mixture into yolks, then wisk yolk mixture into a pan. Add lemon and simmer, whisk constantly. transfer custard into a mixer, then set bowl.

Make the topping:

beat cream and confectioners sugar with an electric mixer until it just holds stiff peaks

\Assemble parfaits.