Eggnog French Toast with Vanilla Bean Pastry Cream, Fresh Berries and Pomegranate Syrup.
Vanilla Pastry Cream
Ingredients
1 1/2 cups cream
1/2 cup sugar
2 large eggs
1 large egg yolk
2 tablespoons all purpose flour
½ of a vanilla bean
Split vanilla bean and add to cream. Bring cream to simmer in heavy medium saucepan. Whisk sugar, eggs, egg yolk and flour in medium bowl to blend. Gradually whisk in hot cream. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
Yield: 2 cups
Pomegranate Syrup
Ingredients
4 cups pomegranate juice2.5 cups sugar
1 teaspoon fresh lemon juice
In a saucepan, combine pomegranate juice, sugar and lemon juice over medium heat. Stir until sugar has complete dissolved.
Allow to cook over medium heat for 20-25 minutes or until juice is the consistency of syrup. Remove from heat and allow to cool. Store in an airtight container in the refrigerator for up to two weeks.
Yield: 2 ½ cups
Eggnog French Toast
Ingredients
1 Cup Eggnog
2 Eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
6-8 slices of French bread (cut into 2.5” rounds with a pastry cutter)
Fresh berries
In a shallow dish whisk all ingredients. Dip sliced bread into egg mixture and leave to sit for about a minute each side.
Sauté each slide over medium heat for 1-2 minutes each side.
To plate, place a pool of pomegranate syrup in the middle of a large round plate. Place one French toast round in the center of the syrup. Pipe a ring of pastry cream around the toast slice. Add fresh berries. Repeat two more times with toast slices, pastry cream and fresh berries. Top with a dollop of whipped cream, dust with powdered sugar and drizzle with pomegranate syrup.
These pictures are from a cooking class that Byron Konold of Seven Salts taught!
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