Regional French Toast (vegetarian) Recipe

Prepare the Egg Mixture

In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.

Dip the Texas Toast

Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Dip each slice of Texas Toast in the egg mixture, ensuring it's well coated on both sides. Allow any excess to drip off.

Cook the French Toast

Place the dipped Texas Toast on the skillet and cook for 3-4 minutes on each side, or until golden brown. Repeat with the remaining slices, adding more butter as needed.

Combine Ingredients

In a saucepan, combine the milk, heavy cream, and the scraped seeds from the vanilla bean (along with the bean itself). Heat over medium heat until it begins to simmer.

Whisk Egg Yolks and Sugar

In a bowl, whisk together the egg yolks and sugar until pale and thick. Once the milk mixture is simmering, gradually pour it into the egg mixture while whisking constantly.

Cook the Créme Anglaise

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes). Strain through a fine sieve and set aside.

Cook the Berries

In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens slightly (about 10 minutes). Remove from heat and let cool.

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

Plate the French Toast

Place 1-2 slices of French Toast on a plate. Drizzle with créme anglaise, then top with berry compote and whipped cream.

Garnish

Finish with a dusting of powdered sugar and a drizzle of maple syrup.