CTV Recipes
Search Recipes
French toast with vanilla whipped cream, vanilla glaze and strawberry noodles
Delicious and colourful, this French toast with vanilla whipped cream, vanilla glaze and strawberry noodles is hands-down the best way to start the day. While it was originally made for a Mother's Day treat, we promise not to tell if you make it for a regular Sunday morning too.
SERVES
2
Ingredients
French Toast
- 4 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 4 teaspoons sugar
- 2 tablespoons milk
- 4 slices brioche bread
- 4 teaspoons grapeseed oil
Vanilla Whipped Cream
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 4 teaspoons sugar (optional)
Vanilla Glaze
- ¼ cup + 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 4 teaspoons milk
- Strawberries, for optional garnish
- Fresh mint, for optional garnish
Strawberry Noodles
- 2 1/2 grams agar agar
- 1 cup strawberries
- 1/3 cup water
- 1/8 cup sugar
Directions
French Toast
- Whisk the eggs, vanilla, milk, cinnamon, and sugar together in a medium sized bowl.
- Dip the bread into the batter, letting it sit for one minute on each side.
- Heat a medium size pan on medium to high heat. Drizzle in the grapeseed oil, then cook the bread until golden brown on each side.
- Remove the french toast from the pan, and let it cool before serving.
Vanilla Whipped Cream
- Using a stand mixer or hand mixer, whisk together the heavy cream, vanilla extract, and sugar, if using, until the cream forms peaks.
Vanilla Glaze
- In a small bowl, mix together the powdered sugar, vanilla extract, and milk.
- Before serving, top the french toast with powdered sugar. Serve the french toast with whipped cream, and the vanilla glaze. Garnish the french toast with strawberries, and fresh mint.
Strawberry Noodles
- Start by blending your strawberries, water, and sugar till smooth.
- Pour mixture into a small sauce pot, and add in agar agar.
- Stir and bring to a boil.
- Fill a syringe with the fruit puree while it’s still hot. Dispense into a tube. Place the tube in an ice bath, and let chill for three to five minutes. To remove the noodle, push air into the tube using the syringe.
