popovers

don’t be intimidated!  these muffinlike savories a lot easier to make than you think.  the recipe for these popovers is lightly flavored with vanilla. you can substitute chopped fresh herbs or spices for the vanilla.  purists enjoy popovers seasoned only with salt!  

ingredients:

4 cups milk
8 eggs
3 2/3 cups all-purpose flour
2 tbs. unsalted butter, melted
1 1/2 tsp. vanilla extract
1/2 tsp. salt

directions:

position a rack in the center of an oven, place 2 mini or regular-size popover pans in the oven and preheat to 375°f. let the pans preheat while you make the batter.

in a saucepan over medium heat, heat the milk until just warm to the touch (about 125°f).

in a large bowl, using a handheld electric mixer, beat the eggs, flour, butter, vanilla, salt and milk on medium speed until just blended, then beat the batter for 1 minute. pass the batter through a chinois or other fine-mesh strainer to remove any lumps.

with oven mitts, remove the popover pans from the oven and spray the cups with nonstick cooking spray. divide the batter among the cups and bake until the popovers are puffed and golden, 40 to 45 minutes. serve hot. makes 24 mini or 12 regular popovers.

coffee bean caramels

these soft caramels have a creamy, chewy texture that melts in your mouth and never sticks to your teeth. they are delicious on their own or dipped in chocolate.  for the best texture, allow the caramels to sit at room temperature overnight to fully set up.

 

 

ingredients:

2 cups heavy cream

2 cups cane sugar

2 cups rice syrup

1/2 cup honey

½ cup softened butter, cut into small cubes

1/2 cup water

coffee beans

3 t french sea salt

how to:

1. prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.  cut the foil long enough so that it comes up over the sides of the pans.  place coffee beans in bottom of pan, spacing evenly so there is one coffee bean per cut caramel.  sprinkle french sea salt to evenly coat pan.

2. combine the cream and honey in a small saucepan, and place the saucepan on a burner set to the lowest heat setting. you want the honey and cream to be warm, but do not allow it to boil.

3. in a medium-large saucepan combine the rice syrup, water, and cane sugar over medium-high heat. stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.

4. insert a candy thermometer and reduce the heat to medium. allow the mixture to come to a boil and cook until the thermometer reads 250 degrees.

5. add the softened butter chunks and the warm honey-cream mixture. the temperature should go down about 30 degrees.

6. continue to cook the caramel, stirring constantly so that the bottom does not scorch. cook it until the thermometer reads 244, and the caramel is dark golden brown.

7. remove the caramel from the heat and immediately pour it into the prepared pan. do not scrape candy from the bottom of the saucepan. allow the candy to sit overnight to set up and develop a smooth, silky texture.

8. when you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.

9. spray a large knife with nonstick cooking spray. firmly cut into the caramels, creating 1” squares. wipe the blade and re-spray as necessary.

10. wrap the squares in waxed paper. the caramels will gradually spread and lose their square shape if not wrapped soon after cutting. alternately, you can dip them in chocolate once they are cut.

once the caramels have set their shape, you can re-wrap them in pretty parchment paper pouches tied with twine, string, or pretty ribbons.  caramels can be stored at room temperature for up to two weeks, if you can resist them for that long!

fresh ginger muffins

one of my best ginger recipes! 

ingredients:

1 piece unpeeled fresh ginger (4 to 5 oz.)
3/4 cup plus 3 tbs. sugar
2 tbs. finely grated lemon zest
2 cups all-purpose flour
1/2 tsp. salt
3/4 tsp. baking soda
8 tbs. (1 stick) unsalted butter, at room
 temperature
2 eggs
1 cup buttermilk

directions:

preheat an oven to 375ºf. butter standard muffin tins.

cut the unpeeled ginger into large chunks. in a food processor fitted with the metal blade, process until it is finely minced. you should have about 1/4 cup.

in a small saucepan, combine the ginger and 1/4 cup of the sugar. cook over medium heat, stirring, until the sugar melts and the mixture is hot; this takes only about 2 minutes. set aside to cool until tepid.

in a small bowl stir the lemon zest and the 3 tbs. sugar. let stand for a few minutes, then add to the ginger mixture. stir and set aside.

in a medium bowl, stir and toss together the flour, salt and baking soda. set aside.

in a large bowl, beat the butter until smooth. add the remaining 1/2 cup sugar and beat until blended. add the eggs and beat well. add the buttermilk and mix until blended. then add the flour mixture and stir just until blended. stir in the ginger-lemon mixture.

spoon into the prepared muffin tins, filling each cup about three-fourths full. bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. cool in the tins for 1 minute, then remove. makes 16 standard muffins.

crystallized ginger and sugar scones

if you enjoy crystallized ginger, these will make your mouth sing! 

ingredients:

3 cups all-purpose flour
1/3 cup sugar
5 tsp. baking powder
1 tsp. salt
16 tbs. (2 sticks) chilled unsalted butter, cut into small pieces
1/2 cup chopped crystallized ginger
1 egg
1/2 cup milk

directions:

position a rack in the center of an oven and preheat to 350ºf. line 2 baking sheets with parchment paper.

in a large bowl, stir together the flour, sugar, baking powder and salt. add the butter and, using a pastry blender or 2 knives, cut the butter into the flour until the mixture resembles pea-size crumbs. add the ginger and toss to mix.

in a small bowl, whisk together the egg and milk until blended and add to the dry ingredients. using a fork, stir to form large, moist clumps of dough.

turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. roll out the dough, flouring as needed, into a 10-inch round about 3/4 inch thick. cut into 12 equal-size wedges and place on the prepared baking sheets about 1 inch apart. bake until the scones are golden, 30 to 35 minutes. makes 12 scones.

wild rice and chestnut dressing

wild rice is not a rice at all but the seed of an aquatic grass. although much of it is now cultivated and harvested by machine, it can still be found wild along the shorelines of lakes and rivers in the american midwest, particularly in minnesota. there, native americans working from canoes still gather the rice by hand. jumbo-grade grains are the longest and most desirable for this dressing. doneness is a matter of personal taste. some cooks prefer the rice still slightly crunchy, while others like it cooked until it is tender and the ends of the grains have split.

ingredients:

3 cups water
3/4 cup jumbo-grade wild rice, rinsed
3 tsp. salt
8 tbs. (1 stick) unsalted butter
2 cups finely chopped yellow onion
2 cups finely chopped fennel bulb
1 tbs. poultry seasoning
1 tsp. dried thyme
1/2 tsp. fennel seeds
1 lb. sliced whole wheat bread, 2 to 3 days old, toasted and cut into 1/2-inch cubes
1 jar (15 oz.) steamed chestnuts
3 eggs
2 1/2 cups vegetable broth
1/4 cup finely chopped fresh flat-leaf parsley
1 1/2 tsp. freshly ground pepper

directions:

in a heavy pot, bring the water to a boil over high heat. add the wild rice and 1 tsp. of the salt. cover partially, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 45 minutes. drain the rice and let cool.

preheat an oven to 325°f. generously butter a large, shallow baking dish.

in a large fry pan over medium heat, melt the butter. add the onion, chopped fennel, poultry seasoning, thyme and fennel seeds. cover and cook, stirring once or twice, until the vegetables are tender, about 15 minutes. let cool. in a large bowl, combine the bread, chestnuts, the onion mixture and the wild rice. in another bowl, whisk the eggs until blended. whisk the broth into the eggs, then stir the egg mixture into the bowl with the bread mixture. stir in the parsley, the remaining 2 tsp. salt and the pepper.

spoon the dressing into the prepared baking dish, cover tightly with aluminum foil and bake for 1 hour. uncover and bake until the dressing is lightly browned on top, 20 to 30 minutes more. serves 10.

sage bread sticks

thin, crunchy bread sticks turn up in many italian breadbaskets. when flavored with sage or other herbs, they become a lovely accompaniment to a glass of wine. or you might place them on an antipasto platter. 

ingredients:

2 1/2 tsp. (1 package) active dry yeast
1 cup warm water (105° to 115°f)
3 1/2 to 4 cups unbleached all-purpose flour
2 tsp. salt
2 tsp. dried sage, finely crumbled
1/3 cup olive oil

directions:

in a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. stir until dissolved. in a large bowl, using a wooden spoon, stir together 3 1/2 cups of the flour, the salt and the sage. add the yeast mixture and the olive oil. stir until a soft dough that holds its shape forms, about 2 minutes. turn out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. if the dough feels sticky, knead in flour as needed.

oil a large bowl, place the dough in it and turn it once to coat the top. cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.

preheat an oven to 400°f. turn out the dough onto a lightly floured kneading board. punch down, then cut into 4 equal quarters. working with one quarter at a time, cut the dough into 18 pieces. keep the remaining quarters covered with plastic wrap. using your palms, and working with one piece at a time, roll out the dough to form a rope 10 inches long. place the ropes 1 inch apart on ungreased baking sheets.

bake until crisp and browned, about 10 minutes. transfer to a wire rack to cool completely. repeat with the remaining dough quarters. store in an airtight container at room temperature for up to 2 weeks. makes 6 dozen.

rosemary popovers

when making popovers, it’s important to use a pan that absorbs heat well. the batter needs a burst of heat to convert the moisture to steam, which causes the batter to expand and “pop over” the sides. when perfectly cooked, popovers emerge with crispy brown exteriors and moist, almost hollow centers. 

ingredients:

2 eggs
1/4 tsp. salt
1 cup milk
2 tbs. unsalted butter, melted
1 cup all-purpose flour
1 1/2 tbs. very finely chopped fresh rosemary
1/2 tbs. very finely chopped fresh flat-leaf parsley

directions:

butter a popover pan or the wells of a 12-well muffin pan.

in a bowl, lightly whisk together the eggs and salt. stir in the milk and butter. in another bowl, stir together the flour, rosemary and parsley. add the flour mixture to the egg mixture, whisking until just blended. do not overbeat.

fill each cup about half full and place the pan in a cold oven. set the oven temperature to 425ºf and bake for 20 minutes. reduce the temperature to 375ºf and bake until the popovers are golden, 10 to 15 minutes more. they should be crisp on the outside. quickly pierce each popover with the tip of a small knife to release the steam. return to the oven for 2 minutes for further crisping, then remove and serve immediately. makes 12 popovers.

old fashioned pecan sticky buns

ingredients:

5 tsp. (2 packages) active dry yeast
2 1/4 cups lukewarm water (105°f)
1 tsp. plus 1/2 cup granulated sugar
8 cups all-purpose flour
1 tbs. salt
2 tbs. unsalted butter, melted and cooled
2 eggs, lightly beaten

for the glaze:
8 tbs. (1 stick) unsalted butter, plus 8 tbs. melted
2 1/4 cups firmly packed light brown sugar
2 tbs. dark corn syrup
pinch of salt
1/2 tsp. vanilla extract
1/3 to 1/2 cup heavy cream
about 2 1/2 cups coarsely chopped pecans, lightly toasted in a 350°f oven for 5 to 7 minutes

directions:

in a small bowl, sprinkle the yeast over 1/4 cup of the water, stir in the 1 tsp. granulated sugar and let stand until foamy, about 5 minutes.

in a large bowl, combine the remaining 2 cups water, the 1/2 cup granulated sugar and 4 cups of the flour. using a stand mixer fitted with the whisk attachment or using a wooden spoon, beat until smooth, about 5 minutes. add the yeast mixture and beat for about 2 minutes. add the salt, melted butter, eggs and the remaining 4 cups flour, and beat until smooth and elastic, 6 to 8 minutes. the dough will be sticky. transfer to a very large bowl and slip a large plastic bag over the top, tucking the open ends under the bowl and leaving plenty of air space. refrigerate overnight.

the next day, make the glaze: in a small saucepan over medium heat, melt the 8 tbs. butter and stir in 1 cup of the brown sugar, the corn syrup and salt until the sugar dissolves, about 3 minutes. remove from the heat and stir in the vanilla. in a small bowl, stir together the remaining 1 1/4 cups brown sugar and enough cream to form a spreadable mixture.

generously grease 2 or 3 rimmed baking sheets with solid vegetable shortening. spread the butter-sugar mixture evenly over the prepared pans, then scatter about 2 tbs. of the pecans over the top.

divide the dough in half. on a well-floured work surface, roll out one half into a 12-by-15-inch rectangle. generously brush the top with half of the melted butter. spread on half of the sugar-cream mixture and sprinkle with half of the remaining pecans. beginning with a long side, roll up the dough and pinch the seam securely closed. cut into slices 1 inch thick and arrange, cut sides down, on the prepared baking sheets. repeat with the remaining dough. lightly cover with dampened kitchen towels and let rise until doubled in volume, 45 to 50 minutes.

preheat an oven to 400°f.

bake for 10 minutes, then reduce the temperature to 350°f and continue to bake, rotating the pans after 15 minutes to insure even baking, until browned, 20 to 25 minutes more.

immediately invert the pans onto wire racks. let stand for 5 minutes to set the caramel, then lift off the pans. let cool for at least 15 minutes before serving. makes 30 buns.

lemon bread

this recipe carries a double dose of lemon: grated zest in the batter and lemon syrup poured over the bread after baking. for a heavenly dessert, bake it in 2 miniature loaf pans, then top the slices with berries and whipped cream. 

ingredients:

1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbs. (1 stick) unsalted butter,
 at room temperature
1 cup sugar
2 eggs
1/2 cup milk
1 tbs. finely grated lemon zest
1/2 cup chopped pecans

for the lemon syrup:
1/4 cup sugar
3 tbs. fresh lemon juice

directions:

preheat an oven to 350ºf. grease and flour a 1-lb. loaf pan.

in a medium bowl, stir and toss together the flour, baking powder and salt. set aside.

in the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. add the eggs one at a time, beating well after each addition. reduce the speed to low and add the flour mixture along with the milk and lemon zest. beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. stir in the pecans.

spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.

meanwhile, make the lemon syrup: in a small bowl, combine the sugar and lemon juice. set aside, stirring occasionally; don’t worry if the sugar does not dissolve completely.

remove the bread from the oven and transfer the pan to a wire rack. using a fork, gently poke the top in several places. stir the syrup, then slowly drizzle it over the hot bread. cool the bread in the pan for 15 minutes, then turn the loaf out onto the rack to cool completely. makes 1 loaf.

sweet potato biscuits

these tips will help you turn out great biscuits. keeping the fats cold gives the biscuits flakiness. handling the dough as little as possible ensures the biscuits will be tender. some recipes call for gathering and re-rolling scraps, which can lead to tough biscuits; cutting rectangular biscuits is a clever way to avoid this, as rectangles leave no scraps. cutting the biscuits with a straight-down motion produces an even shape, and baking them at high heat results in biscuits that rise high and brown beautifully.  

ingredients:

1 sweet potato
1 1/4 cups buttermilk
2 1/2 cups unbleached all-purpose flour
1 cup cake flour
5 tsp. baking powder
4 tsp. sugar
3/4 tsp. salt
2/3 cup cold solid vegetable shortening, cut into small pieces
4 tbs. (1/2 stick) cold unsalted butter, cut into small pieces

for the honey butter:
12 tbs. (1 1/2 sticks) unsalted butter, at room
temperature
1/3 cup honey

directions:

preheat an oven to 400°f.

prick the sweet potato several times with a fork. place it directly on the oven rack and bake until very tender, about 1 1/4 hours. let cool completely.

position a rack in the upper third of the oven and increase the temperature to 450°f. peel the sweet potato and force it through the medium disk of a food mill or a large-mesh sieve into a bowl. add the buttermilk and whisk until smooth.

in a large bowl, sift together the all-purpose flour, cake flour, baking powder, sugar and salt. add the shortening and butter and, using a pastry blender, cut them into the dry ingredients until the pieces of fat resemble corn kernels. add the buttermilk mixture and stir until a soft, crumbly dough forms. turn the dough out onto a well-floured surface and knead 8 to 10 times, until it just holds together.

roll out and pat the dough into a rectangle 6 by 12 inches. using a knife or cookie cutter, cut the dough into 12 rectangular biscuits. transfer the biscuits to an ungreased insulated baking sheet or doubled regular baking sheet. bake until the biscuits have risen and their edges and bottoms are lightly browned, 12 to 14 minutes.

meanwhile, make the honey butter. in a small bowl, stir together the butter and honey until light and fluffy. serve the biscuits hot, accompanied with the honey butter. makes 12 biscuits.

make-ahead tip: the sweet potato can be baked 1 day ahead and kept at room temperature. the dry and wet mixtures can be prepared several hours in advance, but do not combine them until you are ready to bake. the honey butter can be prepared several days ahead and refrigerated.

italian honey granola

make your own granola?  sure, why not!  this granola is delicious for breakfast, paired with yogurt and fresh seasonal fruits.  

ingredients:

2 cups rolled oats
1/4 cup light brown sugar
1/4 tsp. ground cinnamon
1/2 cup golden raisins
1/3 cup slivered almonds
4 tbs. (1/2 stick) unsalted butter
4 tbs. italian honey

 

 

directions:

preheat an oven to 325°f.

in a bowl, combine the oats, sugar, cinnamon, raisins and almonds, and toss to mix. in a saucepan over low heat, melt the butter, add the honey and stir to blend. pour over the oat mixture and stir to blend.

spread the granola out on a baking sheet and bake until golden and crunchy, 25 to 30 minutes. cool to room temperature before serving. stored in an airtight container, the granola will keep up to 10 days. makes about 3 cups.

stuffed french toast grand marnier

golden french toast stuffed with fresh banana slices and dried cherries and apricots makes a flavorful package that is wonderfully accented by orange-flavored butter. alternatively, omit the butter and serve the french toast with a dusting of confectioners’ sugar. 

ingredients:

for the orange butter:
16 tbs. (2 sticks) unsalted butter, at room temperature
grated zest of 1 orange
1 tsp. grand marnier or other orange-flavored liqueur

for the french toast:
1/4 cup dried cherries
1/4 cup dried apricots, slivered
grated zest of 1/2 orange
1/4 cup orange juice
1/2 tsp. ground cinnamon
1/2 large ripe banana, thinly sliced
12 slices challah bread, each 2 inches thick
4 eggs
1 cup milk
1/4 cup grand marnier or other orange-flavored liqueur
2 tbs. light brown sugar
pinch of salt
about 2 tbs. unsalted butter

directions:

to make the orange butter, in a small bowl or a food processor, combine the butter, orange zest and liqueur and beat or process until smooth. transfer to individual crocks and refrigerate until ready to serve.

to make the french toast, in a small nonreactive saucepan over medium heat, combine the cherries, apricots, orange zest, orange juice and the 2 tbs. liqueur. bring to a simmer, then remove from the heat. stir in the cinnamon, cover and let stand for 10 minutes. stir in the banana slices.

using a small, sharp knife, cut a narrow horizontal slit in the center of one side of each bread slice, keeping three sides intact. spoon about 1 1/2 tbs. of the fruit filling into the pocket, then press the top with the palm of your hand to seal.

in a shallow bowl, whisk the eggs until frothy. whisk in the milk, the 1/4 cup liqueur, brown sugar and salt. dip the filled bread slices into the egg mixture and let soak, turning once, for about 2 minutes per side.

heat a griddle or a large, heavy fry pan over high heat until a few drops of water flicked onto the surface skitter across it. add about 1 tbs. of the butter and, when the foaming subsides, add the french toast in batches. cook until golden brown on one side, about 3 minutes. turn and brown the other side, about 2 minutes more. keep warm. repeat with the remaining french toast, adding more butter to the pan as needed.

divide the french toast among warmed individual plates and serve with the orange butter. serves 8.

sour cream and maple bread

this bread boasts subtle flavors of butter and sour cream with discreet overtones of maple syrup. a handheld mixer can be used instead of a whisk to blend the butter and syrup, but further mixing is easily done by hand.

ingredients:

1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 tbs. (1 stick) unsalted butter, at
 room temperature
3/4 cup maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans

directions:

preheat an oven to 350ºf. grease and flour a 1-lb. loaf pan.

in a small bowl, stir and toss together the flour, baking powder, baking soda and salt. set aside.

in a medium bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. whisk in the sour cream and egg. stir in the pecans. add the flour mixture and stir until just blended.

spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. transfer the pan to a wire rack and cool for 15 minutes, then turn the loaf out onto the rack to cool completely. makes 1 loaf.

mushroom bread pudding

for a boost in flavor, make this bread pudding with wild mushrooms. some, such as shiitakes and oyster mushrooms, are no longer truly wild but are farm raised and now widely available. cremini and portobellos, cousins of the common white button, are farmed for their slightly more robust flavor. some wild mushrooms still grow only wild and must be hand harvested by trained foragers. look for porcini, morels, chicken-of-the-woods and lobster mushrooms.

the mushroom mixture can be sautéed the night before. let cool, cover and refrigerate, returning it to room temperature before using. the pudding should be assembled just before baking.

ingredients:

3 tbs. unsalted butter
1 cup thinly sliced green onions, white and tender green portions
2 tsp. minced fresh marjoram or 1 1/2 tsp. dried marjoram, crumbled
1 lb. white button or cremini mushrooms, thinly sliced
2 1/2 tsp. salt
1/4 cup medium-dry sherry
7 eggs
2 1/2 cups half-and-half
1 tsp. hot-pepper sauce, such as tabasco
1 baguette, cut into 1-inch-thick diagonal slices (about 16 slices)

directions:

position a rack in the center of an oven and preheat to 325°f. generously butter a baking dish.

in a large fry pan over medium heat, melt the butter. add the green onions and marjoram and cook until translucent, about 3 minutes. add the mushrooms and salt and cook, stirring once or twice, until the mushrooms release their juices, about 5 minutes. add the sherry and increase the heat to high. cook, stirring occasionally, until all the liquid has evaporated and the mushrooms are lightly browned, 10 to 12 minutes. remove from the heat and let cool.

in a large bowl, whisk the eggs until blended. whisk in the half-and-half and hot-pepper sauce. add the bread slices and let stand, stirring gently once or twice, until the bread is moist and soft. arrange half the bread slices in a single layer in the prepared dish. spread half the mushrooms over the bread. arrange the remaining bread slices over the mushroom layer, then top with the remaining mushrooms. pour any egg mixture remaining in the bowl evenly over all.

bake until the pudding is puffed and golden and the center is just set, about 45 minutes. let stand for at least 10 minutes. serve hot or warm. serves 8 to 10.

french toast

soaking the bread in the egg-milk mixture produces exceptionally moist, tender french toast.

ingredients:

1 day-old baguette, cut diagonally into slices 3/4 inch thick
6 eggs, lightly beaten
2 cups half-and-half
1 tbs. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 tbs. firmly packed light brown sugar
unsalted butter for cooking
confectioners’ sugar for dusting
blackberries or other berries for garnishing (optional)
maple syrup for serving

directions:

in a shallow baking dish, arrange the bread slices in a single layer. in a mixing bowl, combine the eggs, half-and-half, vanilla, cinnamon, nutmeg and brown sugar and whisk until blended. pour the mixture over the bread and let stand for 1 to 2 minutes so the bread can absorb the liquid. turn the slices over and let the bread absorb the remaining liquid, 1 to 2 minutes more.

preheat a griddle according to the manufacturer’s instructions and coat generously with butter. when the griddle is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.

transfer the french toast to a warmed platter, dust with confectioners’ sugar and garnish with berries. serve immediately with maple syrup alongside. serves 4.