Vanilla Bean French Toast with Nectarines
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Vanilla bean french toast: Vanilla bean is whisked into eggs and heavy cream. I like to dip thick slices of challah bread and griddle in coconut oil.
Course Breakfast & Brunch
Cuisine American
Keyword challah, eggs, maple syrup, vanilla bean
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Additional Time 22 minutes mins
Total Time 40 minutes mins
Servings 6 servings
Calories 219
Author Laurie McNamara
FOR THE FRENCH TOAST:
- 1 loaf challah sliced 1/2 to 1-inch thick (or about 12 slices)
- 4 eggs
- 1 cup heavy cream
- 1 vanilla bean split and vanilla caviar scraped out
- 1 pinch of kosher salt
- coconut oil or butter, for griddle
FOR THE NECTARINES:
- 3 nectarines pit discarded and sliced
- 1 tablespoon vanilla sugar or 1 tablespoon regular sugar plus 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
MAKE THE FRENCH TOAST:
Preheat 325°-350℉ (or 160°-180℃).
Whisk together the eggs, vanilla caviar, heavy cream and salt.
Dunk both sides of the slice Challah and place on hot, preheated griddle that has been oiled with coconut oil or butter.
Flip once a dark golden crust forms on the bottom and repeat.
As you work in batches, transfer the cooked pumpkin french toast to a clean rimmed baking sheet and keep warm in a low 200℉ (90℃) oven.
MAKE THE NECTARINES:
In a medium bowl, toss the nectarine slices with vanilla sugar and cardamom. Let sit for 5 minutes so the sugar can bring out the nectarine juices.
Spread softened butter over the warm French toast slices, top with nectarines and a drizzle of real maple syrup.
Serving: 2pieces | Calories: 219kcal | Carbohydrates: 11g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 214mg | Fiber: 1g | Sugar: 8g | Vitamin A: 978IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg