This post is a little bit of a surprise. A few weeks ago I posted an image of our breakfast on Instagram and everyone seemed really excited, so I thought I’d post the recipe for French Toast and Fig Sauce. You see, I’m practicing for the country house weekends, where the Saturday morning breakfast/brunch is over the top and lux. You roll out of bed when you feel like it and have a lazy breakfast. I do love breakfast, so it will be my pleasure to cook for everyone. Mister Brinson will have to take care of the dinners! I wonder what he’ll have up his sleeve?
French toast is a serious treat, and I have very strong opinions about how it should be prepared. French toast is a custard and should be balanced with a heavy egg and cream mixture. Walkaway from the two eggs and a splash of milk days, this will change you life. On the other hand, the fig sauce is not a one trick pony you just use on french toast. Oh no, this is my quick, go-to recipe you can use over a pound cake, ice cream or even pavlova. It’s the gift that keeps on giving.
Remember, good french toast is a custard and should have a heavy egg-y coating. I use a country loaf because it’s firm texture compliments the distinct custard flavor.
Makes 6-8 pieces. Recipe can be doubled.
This simple sauce is easy and quick to prepare. It also keeps in the fridge overnight and can be warmed in the morning. This version uses a fancy vanilla bean, but you can replace with vanilla extract or omit all together.
Makes 1 1/2 cups. Recipe can be doubled.