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Valentine's Day French Toast Hearts
from the kitchen of Sharmagne Leland-St. John
6 thick slices of challah bread
2 large eggs
1/4 cup whole milk
1-1/2 teaspoons almond extract, divided
2 tablespoons plus 1 cup butter, divided
3-1/2 tablespoons confectioners' sugar, divided
Fresh strawberries sliced into heart shapes
Cut out challah slices with a 3-3/4-inch heart-shaped cookie cutter
In a shallow bowl, combine the eggs, milk and 1/2 teaspoon almond
extract. Dip the challah in egg mixture, coating both sides. In a
large skillet, melt 2 tablespoons butter. Cook the challah hearts
for 2-3 minutes on each side or until golden brown.
Make the almond butter in a small bowl by combining the 3 tablespoons
confectioners' sugar, remaining butter, and almond extract; mix well.
Sprinkle the remaining confectioners' sugar over the French toast.
After removing stems from the strawberries, cut V's into the top of
each, to resemble hearts, then slice in half lengthwise. Serve the
toast hearts with the almond butter and strawberries on the side.
2001- 2013, Quill & Parchment
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