Christmas french toast

 Christmas French Toast

serves 5

Chef Jason Vallee

glowbal grill steaks & satay

www.glowbalgroup.com/glowbalgrill/

Maple Cranberry Sauce

2 cups frozen cranberries

1/2 cup maple syrup

2 tbsp sugar

1/2 cup water

Chantilly Cream

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1 cup heavy cream

1 tbsp powdered sugar

1/2 tsp vanilla extract

French Toast

1 loaf panettone

6 eggs

1/2 tsp cinnamon

1/2 tsp nutmeg

1 tbsp sugar

1 cup heavy cream
For The French Toast: Slice the panettone in half from top to bottom. Cut each half into four slices. In a mixing bowl add the eggs, heavy cream, nutmeg, cinnamon and sugar, whisk to combine. Soak each slice of panettone in the egg mixture for 1 min until coated and some of the mixture soaks in. Preheat a pan on the stove (coated with non-stick spray). On medium heat sear each slice until golden brown and hot in the center.

For the Cranberry Sauce: Place all ingredients in small sauce pot. Bring to simmer on med-low heat, cook 10 min until cranberries have popped open and liquid has reduced by one quarter. Remove from heat, let cool and reserve for later. This sauce can be made the night before and stored in the fridge.

To Plate: Place two slices on a plate, top with maple cranberry sauce, orange segments and chantilly cream.