Lanternrise (French Toast)
Servings: 4
Ingredients
- 4 slices thick brioche or challah
- 2 large eggs
- 1/2 cup whole milk (or half-and-half for richness)
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1 pinch salt
- butter, for cooking
- 1/2 cup maple syrup
- 1 tbsp butter
- 1 tbsp tart cherry preserves
- zest of half an orange
- strawberries, sliced
- banana sliced
- fresh cream (lightly whipped)
- 1 pinch lime zest
- powdered sugar (optional, light dusting)
Instructions
- In a shallow bowl, whisk together eggs, milk, sugar, vanilla, and salt until smooth.
- Heat a skillet or griddle over medium heat and add a small amount of butter.
- Dip each slice of bread into the custard, allowing it to soak briefly but not fall apart.
- Cook each slice for 2–3 minutes per side, until golden brown and slightly crisp at the edges. Set aside and keep warm.
- In a small saucepan over low heat, combine maple syrup, butter, cherry preserves, and orange zest.
- Stir gently until the butter is melted and everything is fully incorporated. Keep warm—do not boil.
- Plate the French toast and spoon the warm Lanternrise syrup generously over the top.
- Add sliced strawberries and banana, then a dollop of fresh cream.
- Finish with a very light pinch of lime zest and optional powdered sugar.
Notes
Notes
- The lime zest should be subtle—just enough to brighten the richness.
- Brioche gives the best texture, but any sturdy bread works.
- The syrup should feel warm and glossy, not thick or jammy.