Vanilla Infused French Toast with Greek Yogurt Salted Maple Glaze & Nectarines
If you haven’t guessed by now I am pretty obsessed with brunch on the weekends. I have ideas floating through my brain all week…..what am I going to come up with this time? My husband usually does the market run on Saturday and I preceed this run with my own jaunt to the local market near my office. The reason why there are two runs is this….he doesn’t trust me and I don’t trust him. His concerns are that I won’t pick the right produce and I know if I ask him to find something for me HE WON’T BE ABLE TO LOCATE IT.
Happens all the time so thus the separate trips. I picked up some amazing organic fruits and veggies for my menu. Included in the haul were some nectarines, seedless deep purple table grapes, arugula & blended flavored mini heirloom tomatoes. The only thing my husband was required to bring home was a fresh baked, unsliced challah (egg bread). As thoughts continued to swirl through my head during a 90 minute hot yoga class, I knew exactly what I was going to throw together. Here are the results:
- THE TOAST
- 4 to 6 Thick Cut Slices of Challah
- 2 eggs
- 2 tbls milk
- 1 tsp vanilla extract or 1 vanilla bean scraped
- pinch of salt
- 3 nectarines, sliced
- THE GLAZE
- 1 cup Greek yogurt
- 2 tbls real maple syrup
- ½ cup confectioners sugar
- pinch of sea salt, fleur de sel, pink sea salt or kosher salt
- Beat eggs, milk, vanilla, salt in a shallow dish. Dip slices of bread in egg mixture. Pan fry in non-stick pan with a touch of salted butter until golden brown on both sides. Place on cookie sheet and keep warm while you make the next two toppings. Add nectarines to the same pan you used for the french toast with the addition of some extra butter. Quickly pan fry just until nice and soft. Mix glaze ingredients in a bowl with a whisk. Top french toast with nectarines and drizzle with glaze. Serve warm.
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