Try This! Ackee Brown Sugar Baked French Toast
Are you ready for this dose of yumminess? Well you better be, because amazing pastry chef Chantal from AmazingAckee.com is showing up just how to bring some sexy to french toast with ackee and brown sugar - enjoy!
Baked French toast is the perfect weekend breakfast; you can do all the prep work the night before and then whenever you wake up, all you have to do is pop it in the oven. It's ready in less than an hour- and best part is that you don’t have to stand toiling over the stove.
This ackee brown sugar French toast is paired with a delightful pimento liqueur spiked maple syrup.
Did somebody say grown and sexy breakfast?
It's also perfectly fine with some dusted with powdered sugar, but everything is better with a drizzle of maple syrup, add some pimento liqueur to that to take it to the next level! Here's how to make it on your own:
Ackee Brown Sugar Baked French Toast
- For the French toast:
- 5 eggs
- ¾ cup Milk
- ½ cup Parboiled Ackees
- ½ cup Brown sugar, lightly packed
- 2 tablespoons Vanilla extract
- A couple shots Angostura Bitters (optional)
- Pinch Salt
- 6 - 8 thick cut slices of Brioche
- Powdered sugar for dusting
For the syrup:
- Equal parts maple syrup and Wray & Nephew Berry Hill Pimento Allspice Liqueur
- Combine all ingredients except for the bread in a medium bowl and blend until completely smooth.
- Spray a casserole dish and set aside.
- Dip the bread in the custard a few seconds on each side so it soaks up the custard.
- Place in prepared casserole dish and repeat with the remaining pieces of bread.
- Pour the leftover custard over the arranged slices, cover dish with plastic wrap and put in the fridge overnight in the fridge.
- When ready to bake, remove from fridge and preheat oven to 350F.
- Remove plastic wrap and replace with foil. Bake for 25 minutes then remove foil and bake for another 12 to 15 minutes.
- In the meantime, make the syrup: whisk together maple syrup and liqueur till combined.
- When done, remove from oven let sit for 5 minutes.
- Dust with powdered sugar and serve with syrup.
Want a printable version of this recipe? Click HERE.
Chantal Thomas is a Pastry Chef & Recipe Developer who is the mind behind Amazing Ackee
What she's most passionate about: Food and Food Culture
Her Clever Girl Super Power: Using her unique skill set to showcase the versatility of the ackee fruit
Keep up with her and her amazing recipes over at www.amazingackee.com