Ease of Preparation: Medium
Yield: 1-2 servings
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 3 slices thick cut brioche
- 3 egg yolks
- 1 1/2 cups 35% whipping cream
- 1/4 cup granulated sugar
- 1 tablespoon vanilla paste
- 1/2 tsp salt
- 1 tsp cinnamon
- Butter for frying
Stewed Plums
- 6 plums, pitted
- 1/2 cup sugar
- 1 cardamom pod
Rosewater Whipped Cream
- 1 cup 35% cream
- 1/4 cup granulated sugar
- 1 tablespoon rose water
Garnishes (optional)
- Fresh micro mint
- Watercress
Method:
Make the French Toast
- Make your French toast custard mix by whisking cream, egg yolks, vanilla, sugar, and spices.
- Dip your bread into the custard mix and soak for about 1 minute.
- Place into a nonstick pan with some butter on medium low heat until the center is cooked and fluffy and the outside is brown, turning once.
Make the Stewed Plums
- Place plums in a pot with sugar and cook until jammy.
Make the Whipped Cream
- Whisk your whipping cream with sugar and rosewater until stiff peaks form.
- Serve French toast with plums and whipped cream.
- Garnish with fresh mint.