This Memorial Day weekend marked the last weekend before I started my new job as a postdoc at UCSD, so I was determined to have as much fun as possible. My sister Renee flew down from Davis for the weekend and she, my sister Anne, and I went to the beach, laid out by the pool, relaxed, and did a lot of bar hopping. But in between all of these hedonistic pursuits, we took some time out to make a delicious Sunday morning brunch (accompanied by mimosas, naturally). She made her version of "upscale" french toast (by coating it with an almond crust) and I made my berry-infused maple syrup to top it off with. It was the perfect way to spend a lazy Sunday morning!
The three of us enjoying our mimosas.
CHALLAH!
Whisk 1 cup heavy cream, 3 eggs, 1 tsp vanilla extract, and 1 Tbsp cinnamon in a large bowl.
Dip the bread in the batter and turn to coat evenly.
Cover a plate with sliced almonds.
Roll the crust of the bread in the almonds.
Place in a hot pan and cook until just golden brown on each side.
Place one package of blackberries and one package of raspberries in a small sauce pan.
Heat berries over medium-low heat and allow to break down.
Pour berry mixture through a strainer.
Push on berry mixture to extract as much juice as possible. Return strained berry juice to saucepan and combine with 1/2 cup maple syrup and 1/2 cup light brown sugar. Bring mixture to a boil, stirring constantly until slightly thickened. Remove from heat and allow to cool for 10 - 15 minutes.
This is what your finished product should resemble.
Drizzle over french toast and enjoy!
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