French Toast with Blackberry-Orange Reduction

This is a great way to start a long weekend with a wonderful brunch that includes a Mimosa or a Peach Bellini. This French Toast uses regular thin sliced sandwich bread. When you run it through the egg mixture, leave it in just long enough to coat the bread.  Do not let it sit and soak up the egg mixture like you would if you were using thick sliced, coarse bread.

Ingredients

For 4 servings you will need
4 eggs, beaten
3/4 cup of half and half
1 Tablespoon Sugar
1 Tablespoon Flour
1 teaspoon Cinnamon
8 slices of thin sliced sandwich bread
Oil or vegetable spray for the bottom of the skillet

 For Blackberry Orange Reduction

1 cup of Orange Juice
1/2 cup Blackberry Jam
2 Tablespoons of Butter
more Jam for serving, if desired

Directions
 
1. Combine first 5 ingredients and whisk until eggs sugar, and flour are incorporated in the half and half.  The Cinnamon will float on top.

2. Heat oil or vegetable spray in a skillet over medium heat.  Use more as needed.

3. Run the bread slices, quickly, through the egg mixture on each side, just letting the mixture coat the bread. Do Not let the bread sit in the mixture and soak or it will fall apart.

4. Place the egg coated bread in the heated skillet and let the bread cook on each side, until lightly browned.  You will need to stay with it so it does not burn. Do not crowd the bread slices or it will not cook properly.  Repeat until all bread slices are browned. Plate up on a platter or individual plates.
Place in oven to keep warm while you make the Blackberry-Orange Reduction.

For the Blackberry-Orange Reduction, 

5. Turn heat down to Low and Deglaze the skillet with the Orange Juice, bringing the Orange Juice up to a simmer. Add the Blackberry Jam and reduce by about 1/4, stirring constantly.  When the mixture starts to thicken, add butter and stir until it is melted. It will be the consistency of syrup.
Serve on the side of the French Toast, with extra Jam.

Have a Wonderful Labor Day Weekend!!

Deloris