French Toast With le riopelle de l’Isle and Berries
Ingredients
- 125 ml (1/2 cup) le riopelle de l’Isle
- Zest and juice of one orange
- 30 ml (2 tbsp.) granulated sugar
- 8 slices of your choice of bread: raisin bread, nut bread, pannetone, sweet bread or other
- 125 ml (1/2 cup) raspberries
- 125 ml (1/2 cup) blackberries
- 125 ml (1/2 cup) blueberries
- 2 beaten eggs
- 250 ml (1 cup) milk
- 5 ml (1 tsp.) cinnamon
- 45 ml (3 tbsp.) unsalted butter
- 60 ml (1/4 cup) icing sugar
Preparation
In a bowl, mix cheese, orange juice and zest, and 15 ml (1 tbsp.) granulated sugar. Spread this mixture on both sides of each bread slice. Cover 4 slices with berries, pressing them down so they stick. Cover these with the other slices, coated on both sides with the cheese mixture, to form sandwiches. Set aside.
In another bowl, beat the eggs, milk, cinnamon, and the rest of the granulated sugar. Dip the sandwiches into this mixture, coating both sides.
In a large frying pan, heat the butter and then brown the sandwiches for about 2 minutes on each side.
Sprinkle with icing sugar and serve hot.
Portions 4
Preparation time
10 minutes
Cooking time
20 minutes
Accompaniments
These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).
© Société des alcools du Québec, Montréal, 2007, 2012