Vanilla-Maple French Toast with Warm Berry Preserves

I've been making this for my kids for years now; it's become our families Christmas tradition! Soaking overnight is definitely unnecessary. You have to cook it really slow over a lower heat though, otherwise it will burn and the center will be uncooked. Plus, I make the bread slices about 1\2" rather than 3\4".

• Anonymous

• Beloit, OH

• 11/30/2016

Sorry. I meant 3/4 to 1 inch thick.

• fdinolfo

• SMA, Mexico

• 5/3/2014

Overnight soaking was probably not necessary, but a timesaver. Skipped the sugar as the maple syrup in the custard made it sweet enough. Had some good-quality mixed berry preserves in the house, and simply warmed them in the microwave to spoon on as an excellent topping at the table. Didn't need more syrup. Bread should be at least day old, and 3/4-1/2 inch thick, so as not to fall apart.

• fdinolfo

• San Miguel de Allende, Mexico

• 5/3/2014

I have never soaked the bread overnight because I thought it was unnecessary. I've never been disappointed with a 10-15 minute "dip" in advance of cooking. I suppose if you wanted to have a "make ahead" there could be value in soaking overnight. But otherwise, you're fine doing it just before putting it in the pan. I'm not sure about other reviewers complaining about burning. I was getting close to there at 4 minutes per side and maybe I'd reduce to 3.5 minutes per side, but that's not a big difference. The taste of this is delightful, with the vanilla-maple flavour permeating the toast.

• zepcom

• Toronto, ON

• 11/25/2012

I hate to give this a 2 but following these directions did not lead to a good result. I halved the recipe, added cinnamon and a touch of nutmeg. I used a Blueberry Breakfast Bread and soaked for about 5 minutes, even in just that short time it got pretty soggy. Grilling over medium was too hot, my sides browned but the inside was mushy. I ended up baking for 15 minute in a 350 oven but even that couldn't save this attempt. I would try this again, but next time I'll only bake as other viewers recommended and not let my bread soak as long.

• LaBellaElle

• Madisonville, LA

• 7/31/2011

I skipped the sugar because I'd pour maple syrup over the cooked french toast anyway, and it still came out fine. The only thing is, the recipe calls for cooking the toast over a medium-flame for 4 mins each side, but on my stove, a medium flame burned the toast after just 1-2 mins. For this recipe, I used some stale artisan bread (wheat and rye) that I couldn't think of any other uses for. It turned out fine.

• kokoskote

• NYC

• 9/4/2010

Warm berry preserves was the best part; I used frozen strawberries and blueberries and loved the result. This recipe gets four forks for being easy and tasty, but I'm giving it an overall rating of three forks because I just didn't think the batter had much flavor. I couldn't taste the maple syrup, and I wished I'd added some cinnamon or nutmeg. Can't beat it for an impressive Christmas morning breakfast, though - just fire up the griddle, pull the dish out of the fridge, and voila! I'll definitely tweak it and make it again.

• ccm7g

• Richmond, VA

• 12/29/2009

I love this recipe. I used the braided Challah bread and cut it just under an inch thick. It never gets soggy, and the flavor is amazing after soaking overnight. I also make a fresh berry sauce using 3 cups fresh mixed berries (raspberries, blueberries, blackberries), 1/2 cup sugar, 1 T. fresh lemon juice. Cook in small pot over low heat approximately 15 min or until sauce thickens a bit. Finally, add powdered sugar to the toast/berry platter. Beautiful and delicious.

• sjoos

• Minneapolis

• 12/21/2009

This is an outstanding french toast recipe. I used to make the eggnog french toast for Christmas every year but this recipe is even better and has become a new tradition for our family. The maple vanilla flavor is superb with the the warm berry preserves which have just the right balance of sweet and tart.

• tawncooks

• Plano, TX

• 2/13/2009

像早评论家之一,我也已经找到了that french toast when soaked overnight often becomes quite soggy. Due to my experience with this problem, I decided to soak each slice of toast about 30 seconds per side just before cooking it on a large griddle. recipe. I also transferred the fried toast to a baking sheet, sprinkled them with cinnamon sugar (I do love the flavor of cinnamon), and baked the toasts for about 10 minutes at 300. The toast came out with a nice carmelized sugar coating and no sogginess. Success! With the cinnamon sugar coating, the french toast really didn't need anything else, and was quite delicious all on its own, so I didn't end up making the warm berry preserves or even using syrup. I would certainly make this again, but with my changes. Hey, every cook adds a personal touch, right?

• PickingApples

• 6/9/2008

It wasn't bad so much as it was not great. The berries were fabulous (I used one 12oz bag each of frozen raspberry and frozen blackberries) and would definitely make again. The best part of the french toast was using the french bread (firm and chewy) but the actual flavor of the toast was very mild, almost bland. Hmmm, I don't know if I'll revisit this recipe but I would encourage anyone to make it.

• Anonymous

• L'Ville, GA

• 1/19/2008

This was GREAT! I served it for brunch on New Year's Day and it was a hit. Some tips: I substituted 1 c. of what my family calls "Coquito" (eggnog, a little rum, cinnamon - no particular amounts) for 1 c. milk, and added a couple dashes of cinnamon and nutmeg to the mix. This made for a rich flavor. I, too, warmed the toast in the oven at 250 deg. while cooking the other pieces and waiting for guests - no soggy-middle problems! Also, be sure to make the berry preserves. It's really easy, and everyone raved!

• Anonymous

• ny, ny

• 1/1/2008

Tremendous recipe. Very easy to make, just put in 10 minutes of work the night before and 20 the day of. The vanilla and maple flavors in the french toast were in perfect harmony and didn't overpower things. The berry preserves were excellent as well. Adding the Red Currant jam was a great touch, lending a touch of acidity and helping to thicken the preserves with the pectin that is so abundant in currants.

• kayaker2

• atlanta, ga

• 6/6/2007

I made this french toast on xmas morning for my family (parents, sibling, boyfriend and two sets of grandparents). Everyone said it was the best french toast they'd ever had and wouldn't leave without the recipe. Will make again and again.

• Anonymous

• Bay Area, CA

• 1/22/2007

Had to increase the egg/milk mixture as others have also. Used egg bread. This smelled delicious coooking. Did not make the warm berry preserves. Served with warm maple syrup.

• Anonymous

• Mississauga, ON

• 1/2/2007