This seasonal french toast recipe will wrap your tastebuds in the perfect autumn warmth. Perfectly layered batter, deliciously local fresh baked baguette and infused whipped cream are just a few highlights of this impressive dish. Featuring our October Monthly Pairing: Vanilla Infused Olive Oil & Pumpkin Spice Infused Balsamic Vinegar
Recipe makes 4 servings
What you will need
To begin, slice the baguette in long discs as shown
prepare a large pyrex baking dish with 5 eggs, whipping cream, lemon zest, spices, salt and lemon olive oil, mix well and coat bread, let soak 10 minutes on each side or coat thoroughly, cover and let stand overnight in the refrigerator if time allows
In a warmed cast iron skillet or griddle:
heat Vanilla Olive Oil over medium high heat, for 1-2 minutes. Once pan is coated and oil moves fluidly when swirled in skillet add freshly battered bread. Batter should sizzle slightly but not too much to avoid burning. Cook 2-2.5 minutes on each side until desired texture is achieved around 5 minutes total depending on heat and thickness of the pan.
Once finished, place 2 slices per plate, drizzle with maple syrup and Pumpkin Spice Balsamic, top with sliced bananas and a dollop of our Comfort Infused Whipped Cream
Recipe & Photos By: Amanda Ashley
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