FOOD STEEZ

HEART SHAPED FRENCH TOAST

Serves 2

 Haven’t planned Valentines Day yet for that special someone? Don’t worry! We’ve got you covered for the most important part of the day… breakfast.  After spending some time brainstorming the perfect Valentines Day breakfast we came up with this beautiful creation. So ladies and gentlemen, we give you Heart Shaped Brioche French Toast Stuffed With Nutella and a Side of Bacon. 

Here’s what you’ll need: 

French Toast:

1 Loaf of Brioche Bread

3 Cage Free Eggs

1 ½ Cups of Vanilla Almond Milk

1 Medium Size Heart Shaped Cut Out

2 Tablespoons of Powdered Sugar

2 Teaspoons of Cinnamon

1 Jar of Organic Maple Syrup

1 Cup of Strawberries

½ Cup of Raspberries

½ Cup of Blueberries

1 Jar of Nutella

½ lb of Bacon

Mimosa:

1 Bottle of Champagne (or two…or three…)

       1 Bottle Fresh Grapefruit/Guava Juice

1 Handful of Muddled Raspberries

For the Mimosa:

Go ahead and pour yourself a mimosa and let’s get this feast started. Grab the glass and lightly muddle a few raspberries.  Next add ½ a glass of fresh grapefruit/guava juice and fill the rest of your glass with champagne as desired. Boom! You’re on a roll.

For the French Toast: 

You’ll need two pans for this breakfast.  Grab a medium sized sauce pan for the bacon and a smaller one for the French toast (unless you have some sort of flat top).  We recommend prepping the French toast first and cooking the bacon mid way through to make sure it’s still hot and crispy for serving time. Multitasking is key. 

Grab a medium sized bowl that’s deep enough for your eggs, milk and cinnamon mixture for dipping the bread.  Once you’ve found the perfect size, go ahead and grab your vanilla almond milk (or milk of your choice), three eggs, and cinnamon. First, pour the milk. Then add the eggs, followed by three tablespoons of cinnamon.  Whisk together the mixture until all of the ingredients are evenly distributed. Get your bacon started before moving to the next step (see recipe below), be sure to keep an eye on it! 

Lets get the French Toast slices prepped.  Hopefully you were able to find the perfect medium sized heart cut out for your brioche loaf.  We were able to find ours at Sur La Table and it happened to be the perfect size.  Go ahead and slice the loaf in half so that the top and bottom are both face down on the left and right (see video below for demonstration).  Due to the nature of the bread, we are also going to shave off the browned top of the loaf and the browned bottom as well to give each side the same spongy texture.  Once you have two perfect spongy rectangles try to figure out the best way to fit your cuts in.  You should be able to get two cuts out of each rectangular slice of bread totaling four hearts. 

Heat you’re pan on a medium sized flame.  We recommend a coconut/olive oil spray for this step because you will need to reapply after each slice is cooked.  Give each heart a quick dip in your milk/egg mixture so that both sides are covered and then gently set it down in the pan.  Be careful not to leave it in the mixture for too long or the bread will soak up too much of the milk and eggs resulting in a flattened soggy slice.  Just a quick dip!  Let each slice cook for about a minute or two per side, until golden brown. Flip them with a spatula.  After both sides look golden brown, plate the French Toast and repeat for the remainder of your hearts.  Don’t forget about your bacon too! 

By now your hearts should be golden and your bacon crispy and ready to go.  Time for plating!  As you see in our Valentines Day video (below), we stacked two hearts on top of one another and sandwiched the Nutella in the middle.  We also carved our strawberries into little heart shapes for that extra touch.  Go ahead and plate like the picture below, garnished with your strawberries, blueberries, powdered sugar and more Nutella of course!  Add the bacon and a little dash of cinnamon for taste.

 

For The Bacon:

Heat your saucepan under a medium flame and add a tablespoon of either olive or coconut oil.  Once hot, go ahead and carefully add each slice of bacon.  Keep an eye on the bacon and flip once the bottom shows a golden brown crisp. Continue to cook until both sides are golden brown. Set aside. Make sure your saucepan is big enough to hold the bacon strips! Cook 3-4 pieces at a time, uncluttered.

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