French Toast Maple Syrup Cranberry Butter


December 3, 2013 2:53:31 AM PST
Courtesy of John Billings CEC, executive chef / assistant director of Food and Beverage, Eaglewood Resort and Spa in Itasca, Ill.

Kirsch (Brandy) Syrup:
2 cups Maple Syrup
¼ Cup (brandy) Kirsch
Heat syrup. Add Kirsch

Cranberry Butter:
1 LB Butter
¼ cup chopped dried Cran-Raisins
1 pinch salt
Place butter into mixer and mix till creamy and smooth
Add Cran-Raisins and salt and mix in.

French Toast Batter
3 whole eggs
4 cups half & half
1/45 cup sugar
1 pinch salt
¼ cup (brandy) Kirsch
Place all ingredients into a mixer and mix together.

NOTE: (You can substitute the white bread with that unwanted Christmas fruit bread from Grandma or that white elephant gift. )

Slice white bread slices (fruit bread) into ¾ inch slices and dip into French toast batter and place onto a hot griddle and cook till golden brown. Spread with Cranberry butter and top with the Kirsch syrup.