French Toast

Creme Anglaise
Makes: 1 cup (enough for French toast for 3 people, probably enough for 4 people if you don’t have two people who like to drink it)
Ingredients

• ½ cup whole milk
• ½ cup whipping cream
• 2 tsp vanilla extract
• 3 large egg yolks
• 3 tablespoons sugar

1. 1) Combine milk and cream in medium saucepan. Bring milk mixture to simmer. Remove from heat.

   2) Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Add 2 tsp of vanilla extract. Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

2. Strawberry Sauce

3. Makes: about 2 or 3 times the amount you need for 3 people

4. Ingredients

   •  

   • 16 ounces fresh strawberries, diced, or frozen strawberries
   • ½ cup granulated sugar
   • 1.5 tablespoons lemon juice
   • 1 tablespoons cornstarch mixed with 3 tablespoons cold water
   • ½ teaspoon vanilla extract

   
   

   
   

   Instructions

   1. In a medium saucepan over medium heat, combine the strawberries, sugar and lemon juice. Stir frequently, and bring to a low boil.
   2. In a small bowl, whisk the cornstarch with 3 tablespoons of cold water.
   3. Slowly stir the cornstarch into the strawberry mixture. Simmer until the homemade strawberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
   4. Use your immersion blender to puree strawberry mixture. (If you don’t have an immersion blender, use a regular blender or a food processor.)
   5. Remove from heat and gently stir in vanilla.

   French Toast
5. Ingredients

   • ▢8 – 1/2 inch slices hearty, sturdy bread (brioche or challah)
   • ▢1 cup half and half
   • ▢3 large eggs
   • ▢1  tablespoons maple syrup
   • ▢1 teaspoon ground cinnamon
   • ▢1/2 teaspoon vanilla extract
   • ▢1/4 teaspoon salt
   • 
     

   Instructions 

   • In a wide shallow bowl (I like to use a pie plate), whisk together the half and half, eggs, syrup, cinnamon, vanilla and salt.
   • Dip each bread slice in the egg mixture. Transfer to a baking sheet to allow the mixture to soak all the way through the bread.
   • Melt 1 tablespoons butter and spray of oil in a non-stick griddle pan over medium high heat. Place four slices of the bread in the pan and cook until golden brown, approximately 2-3 minutes. Flip the bread over and continue cooking for an additional 2-3 minutes or until golden. Transfer to a platter and cover with foil to keep warm. Repeat with remaining bread slices.
   • Serve immediately with powdered sugar, fruit or maple syrup, if desired

1.