Here is a weekend breakfast idea that is a cinch to prepare. A yummy french toast that is fragrant with vanilla bean and whole cardamom pods that are baked right into this dish, resulting in an unusually decadent breakfast. Dressed up with peach preserves and a squeeze of lemon that’s simultaneously sweet and tart, it can even be served as a dessert.
Brioche French Toast with Peach Preserves
5 slices brioche, each ½ inch thick halved diagonally. (you can substitute a French baguette)
1 egg yolk
3 cups half-and-half
½ cup sugar
1 vanilla bean, split in half lengthwise
3 cardamom pods, crushed
¼ tsp. salt
1 cup peach preserves
Juice of half a lemon
To prepare French toast, in a 9 ½ inch sauté pan, layer the brioche evenly.
In a bowl, whisk together the eggs, egg yolk, half and half, sugar, vanilla bean, cardamom pods and salt. Pour the custard mixture over the brioche and let soak; refrigerated, for at least 2 hours or up to overnight.
To finish the French toast, preheat oven to 350 degrees F. Bake the brioche in the sauté pan until puffy and the edges of the bread on top are browned, about 1 hour.
While the brioche is baking, place the preserves and juice of half a lemon in a small sauce pan and warm over low heat, stirring occasionally. Keep warm until ready to serve. Drizzle the French toast with the preserves and serve immediately. Serves 4 to 6