A MASTERPIECE: Challah French Toast With Strawberry Pecan Butter

Happy Valentine’s Day…

…Tuesday, February 14th!

Light and love to you!

 This day is about expressing your love to those you love.

Do you LOVE breakfast?

Well, for you, I have…

A MASTERPIECE: Challah French Toast With Strawberry Pecan Butter

 Why is this French Toast a Masterpiece, you ask?

Because it’s perfection…with great ingredients such as, challah bread, crème brulee mixture, strawberry pecan butter, maple syrup and confectioners sugar. Totally…a Masterpiece.

 Do you love music? Of course…I know you do…what a silly question.

Everyone loves music!

My recent fav song is MASTERPIECE by Madonna.

 To think that she dragged her heels to make this song! Wow, imagine if she gave up and didn’t do it. I absolutely love the way this song flows. Her voice is gentle and melodic. I have always been a Madonna fan. She doesn’t disappoint with her musical talent. To hear it right now, go to youtube.com. There are several music videos where you can hear Masterpiece.

If you like romantic drama movies, then check out W./E. Masterpiece is featured in the film. The movie is directed, produced and written by Madonna and other contributors. It’s a love story…though a sad one.

Noteworthy: Masterpiece is the 2012 Golden Globe winner of “Best Original Song.” It’s the theme to Madonna’s “W.E.” film.

Come…let’s step into the kitchen to make this MASTERPIECE!

CHALLAH FRENCH TOAST

with strawberry pecan butter

Recipe by Carmen Ortiz of Baking is my Zen

LEVEL: Easy
SERVING: approx 8 slices

INGREDIENTS:

BREAD:
1 loaf challah bread, cut into 8 slices, 1 inch thick
Dabs of butter, for skillet

EGG/MILK MIXTURE:
1 cup heavy cream
2 egg yolks
1 teaspoon vanilla
pinch kosher salt
2 tablespoons granulated sugar

TOPPING:
STRAWBERRY PECAN BUTTER:
4 ounces (1 stick), butter, room temperature
3 strawberries, washed, dried and finely chopped
1 tablespoon finely chopped roasted pecans
¼ teaspoon vanilla extract
2 smidgens kosher salt

ADDITIONAL TOPPING:
Confectioners’ sugar
Maple syrup

EQUIPMENT:
Bowl for egg/milk mixture
Wisk
Kitchen knife
Skillet
Spatula
Fine mesh sieve
Small plate
Serving plates, forks and knives

DIRECTIONS:

Topping:
Put some confectioners’ sugar in a small fine mesh sieve on a small plate. Set aside.

Set aside maple syrup.

Set aside  plates, knives and forks.

Bread:
Cut challah bread into 1 inch thick slices. Set aside. (best if allowed to air dry on a cooling rack for a couple of hours).

Strawberry Pecan Butter:

Wash strawberries, dry and chop finely.

Roast pecans in skillet 2 minutes on low flame. Remove from skillet. Cool. Chop finely.

Add room temperature butter in a bowl. Mix.

To butter add vanilla extract, kosher salt, strawberries and pecans. Mix until combined.

Chill for about 30 minutes.

For a mound shape: Scoop butter using a mini ice cream scooper. Transfer to plate. Chill.

Egg/ Milk Mixture:
In a bowl, add heavy cream, egg yolks, vanilla extract, salt and granulated sugar. Wisk until combined. Set aside.

COOK THE FRENCH TOAST: (cook as many at a time as your skillet can hold)

Heat a dab of butter in a skillet over medium low heat.

Dip the bread slice in the egg/milk mixture. Soak for a few seconds.

Flip bread slice to other side. Soak for a few seconds.

Lift slice out of the egg/milk mixture allowing excess milk to drain off.

Place milk soaked bread slice in skillet.

Cook bread slice over medium low heat about 4 minutes. (Do not rush the cooking process).

Flip the bread slice.

Add another dab of butter.

Cook bread slice over medium low heat about 4 minutes.

Optional: Cook the edges of the bread slice for about 1 minute.

When done, transfer to plate.

Plating the French Toast:

Place french toast on a plate.

Sprinkle confectioners’ sugar on bread slice using a fine mesh sieve.

Place one small mound of strawberrry pecan butter in center of french toast.

Drizzle maple syrup over french toast.

With fork and knife in hand…enjoy your Challah French Toast with Strawberry Pecan Butter!

RECIPE PHOTO TUTORIAL

CHALLAH FRENCH TOAST

with strawberry pecan butter

by Carmen Ortiz of Baking is my Zen

DIRECTIONS:

Topping:

Put some confectioners’ sugar in a small fine mesh sieve on a small plate. Set aside.

Set aside maple syrup.

Set aside  plates, knives and forks.

Bread:

Cut challah bread into 1 inch thick slices. Set aside. (best if allowed to air dry on a cooling rack for a couple of hours).

Strawberry Pecan Butter:

Wash strawberries, dry and chop finely.

Roast pecans in skillet 2 minutes on low flame. Remove from skillet. Cool. Chop finely.

Add room temperature butter in a bowl. Mix.

To butter add vanilla extract, kosher salt, strawberries and pecans. Mix until combined.

Chill for about 30 minutes.

For a mound shape: Scoop butter using a mini ice cream scooper. Transfer to plate. Chill.

Egg/ Milk Mixture:

In a bowl, add heavy cream, egg yolks, vanilla extract, salt and granulated sugar. Wisk until combined. Set aside.

Cook the French Toast: (cook as many at a time as your skillet can hold)

Heat a dab of butter in a skillet over medium low heat.

Dip the bread slice in the egg/milk mixture. Soak for a few seconds.

Flip bread slice to other side. Soak for a few seconds.

Lift slice out of the egg/milk mixture allowing excess milk to drain off.

Place milk soaked bread slice in skillet.

Cook bread slice over medium low heat about 4 minutes. (Do not rush the cooking process).

Flip the bread slice.

Add another dab of butter.

Cook bread slice over medium low heat about 4 minutes.

Optional: Cook the edges of the bread slice for about 1 minute.

When done, transfer to plate.

Plating the French Toast:

Place french toast on a plate.

Sprinkle confectioners’ sugar on bread slice using a fine mesh sieve.

Place one small mound of strawberrry pecan butter in center of french toast.

Drizzle maple syrup over french toast.

With fork and knife in hand…enjoy your French Toast with Strawberry Pecan Butter!

Enjoy your MASTERPIECE….with your loved one(s).

Light and Love,

Carmen

Baking is my Zen…sweet nibbles for the soul

NOTEDO NOT use my photography

WITHOUT MY PERMISSION.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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