Cinnamon-Cardamom French Toast

You can make this Cinnamon-Cardamom French Toast with any bread you like, and at any thickness. If you can find (or bake) an unsliced loaf of your favorite bread, all the better. I like a nice fat slice so that it doesn’t get too wet when dipped in the egg mixture. I know some recipes go for a real custardy texture, but that’s just not my jam.  If you like it that way, slice thinner, and/or soak your bread longer. Now, let’s get going. I’m hungry!

Makes 1-8 servings, depending on who’s eating.

All the fruits
 1 ½ cups sliced fruit, your choice. (If you’re favorite fruit is out of season, or you just don’t have any, frozen fruit works just fine. Thaw and proceed.)
 3 tbsp granulated sugar
 2 tbsp lemon juice
Blueberry Maple Syrup (optional, but exceptional!)
 1 cup blueberries (again, frozen is fine)
 1 cup real maple syrup
 1 tbsp lemon juice
Vanilla Whipped Cream
 1 cup heavy whipping cream
 2 tbsp powdered sugar
 1 tsp vanilla bean paste or vanilla extract
The Main Event: The Toast parts
 8 slices bread of your choice (½ to ¾ inch thick is best)
 4 large eggs
 ½ cup milk (I used whole milk, you can substitute the milk of your choice)
 1 tsp vanilla bean paste or vanilla extract
 1 tsp ground cinnamon
 ½ tsp ground cardamom

Macerating the fruit (not as violent as it sounds)
1

Combine your fruit, sugar, and lemon juice in a medium bowl. Gently toss and allow to sit at room temperature until ready to serve. If you’re a plan-ahead kind of person, congratulations on that, and also cover the fruit and refrigerate until needed.

Save some extra for later and put leftover whipped cream on it. You’ll thank me later.

Making whipped cream, the easy way!
2

Whipped cream is usually made with a hand mixer, stand mixer, or (for the masochist) with a hand whisk. I like to make mine using my food processor. It’s so much faster and it makes a thicker, longer lasting whipped cream. It’s so easy too! Just pour cold heavy whipping cream into the food processor. Add sugar and vanilla and pulse 8-10 times, just to get the splashiness out of the way. Then just let it rip for about a minute, or until fluffy. Careful, though! Don’t over-mix it or you’ll end up with the sweetest butter ever. Transfer to a bowl, eat a spoonful, and then refrigerate until needed.

Blueberry Syrup
3

Place blueberries, maple syrup, and lemon juice in small saucepan and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the blueberries have broken down and syrup begins to thicken. Transfer to a vessel with a spout for pouring, like a syrup carafe or even a measuring cup. Set aside to cool.

The Frenching of the Toast
4

Whisk eggs, milk, vanilla, cinnamon, and cardamom and pour into a shallow dish, such as a pie plate. When I say whisk, I mean really whisk. I can’t stand it when there are clumps of spices on some pieces of bread and none on others. A vigorous whisking will avoid that catastrophe.

Can we make French Toast already?!
5

Warm pan up to medium high heat, then drop 1 tablespoon of butter in the pan and allow to melt. Dip bread in egg mixture, turning to coat both sides evenly. (This is where you’d soak the bread if you’re into that. I simply cannot provide advice on that since custardy French toast is not my thing. Soak as long as you want, you maniac.) Place a piece of bread in the pan and cook 2-3 minutes, or until golden brown. Flip over and cook 2-3 minutes on the other side. Place on a wire rack set on a sheet pan (to prevent sogginess) and keep warm in a 200° oven. Repeat with the rest of the bread.

Serve with fruit, blueberry syrup, and whipped cream.

Ingredients

All the fruits
 1 ½ cups sliced fruit, your choice. (If you’re favorite fruit is out of season, or you just don’t have any, frozen fruit works just fine. Thaw and proceed.)
 3 tbsp granulated sugar
 2 tbsp lemon juice
Blueberry Maple Syrup (optional, but exceptional!)
 1 cup blueberries (again, frozen is fine)
 1 cup real maple syrup
 1 tbsp lemon juice
Vanilla Whipped Cream
 1 cup heavy whipping cream
 2 tbsp powdered sugar
 1 tsp vanilla bean paste or vanilla extract
The Main Event: The Toast parts
 8 slices bread of your choice (½ to ¾ inch thick is best)
 4 large eggs
 ½ cup milk (I used whole milk, you can substitute the milk of your choice)
 1 tsp vanilla bean paste or vanilla extract
 1 tsp ground cinnamon
 ½ tsp ground cardamom

Directions

Macerating the fruit (not as violent as it sounds)
1

Combine your fruit, sugar, and lemon juice in a medium bowl. Gently toss and allow to sit at room temperature until ready to serve. If you’re a plan-ahead kind of person, congratulations on that, and also cover the fruit and refrigerate until needed.

Save some extra for later and put leftover whipped cream on it. You’ll thank me later.

Making whipped cream, the easy way!
2

Whipped cream is usually made with a hand mixer, stand mixer, or (for the masochist) with a hand whisk. I like to make mine using my food processor. It’s so much faster and it makes a thicker, longer lasting whipped cream. It’s so easy too! Just pour cold heavy whipping cream into the food processor. Add sugar and vanilla and pulse 8-10 times, just to get the splashiness out of the way. Then just let it rip for about a minute, or until fluffy. Careful, though! Don’t over-mix it or you’ll end up with the sweetest butter ever. Transfer to a bowl, eat a spoonful, and then refrigerate until needed.

Blueberry Syrup
3

Place blueberries, maple syrup, and lemon juice in small saucepan and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the blueberries have broken down and syrup begins to thicken. Transfer to a vessel with a spout for pouring, like a syrup carafe or even a measuring cup. Set aside to cool.

The Frenching of the Toast
4

Whisk eggs, milk, vanilla, cinnamon, and cardamom and pour into a shallow dish, such as a pie plate. When I say whisk, I mean really whisk. I can’t stand it when there are clumps of spices on some pieces of bread and none on others. A vigorous whisking will avoid that catastrophe.

Can we make French Toast already?!
5

Warm pan up to medium high heat, then drop 1 tablespoon of butter in the pan and allow to melt. Dip bread in egg mixture, turning to coat both sides evenly. (This is where you’d soak the bread if you’re into that. I simply cannot provide advice on that since custardy French toast is not my thing. Soak as long as you want, you maniac.) Place a piece of bread in the pan and cook 2-3 minutes, or until golden brown. Flip over and cook 2-3 minutes on the other side. Place on a wire rack set on a sheet pan (to prevent sogginess) and keep warm in a 200° oven. Repeat with the rest of the bread.

Serve with fruit, blueberry syrup, and whipped cream.

Cinnamon-Cardamom French Toast

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