This post is a little bit of a surprise. A few weeks ago I posted an image of our breakfast on Instagram and everyone seemed really excited, so I thought I’d post the recipe for French Toast and Fig Sauce. You see, I’m practicing for the country house weekends, where the Saturday morning breakfast/brunch is over the top and lux. You roll out of bed when you feel like it and have a lazy breakfast. I do love breakfast, so it will be my pleasure to cook for everyone. Mister Brinson will have to take care of the dinners! I wonder what he’ll have up his sleeve?
French toast is a serious treat, and I have very strong opinions about how it should be prepared. French toast is a custard and should be balanced with a heavy egg and cream mixture. Walkaway from the two eggs and a splash of milk days, this will change you life. On the other hand, the fig sauce is not a one trick pony you just use on french toast. Oh no, this is my quick, go-to recipe you can use over a pound cake, ice cream or even pavlova. It’s the gift that keeps on giving.
French Toast Recipe
Remember, good french toast is a custard and should have a heavy egg-y coating. I use a country loaf because it’s firm texture compliments the distinct custard flavor.
- 1 loaf country style bread, sliced
- 2 eggs
- 2 egg yolks
- 1 tablespoon sugar
- 3 tablespoons heavy cream
- Dash of cinnamon if you like
- Slice bread in 1/2 inch slices.
- Mix remaining ingredients on wide bowl. Mix using fork so the eggs are nicely whipped.
- Heat pan to medium heat, add a little butter so the french toast won’t stick to pan.
- Dredge sliced bread in prepared egg mixture and place in pan. Cook about 3-4 minutes each side, until golden brown.
- Set aside and cover with tea towel until ready to serve.
Makes 6-8 pieces. Recipe can be doubled.
Fig Sauce Recipe
This simple sauce is easy and quick to prepare. It also keeps in the fridge overnight and can be warmed in the morning. This version uses a fancy vanilla bean, but you can replace with vanilla extract or omit all together.
- 1 quart figs, quartered
- 3/4 cup water
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
- 1/2 vanilla bean, scraped (or 1 teaspoon vanilla extract)
- Quarter figs and set aside.
- Place water in pan and heat (it doesn’t have to boil, but should be close).
- Add sugar and cornstarch to water and stir slowly until dissolved.
- Add figs, black pepper, and vanilla and cook for about 15 minutes, until sauce has thickened and figs are soft.
Makes 1 1/2 cups. Recipe can be doubled.