Entrée – Breakfast
Plantation French Toast with Strawberry and Mint Syrups

This recipe was featured on "You're the Chef" episode #602. Buy this episode from WVIA.

Yield: Four portions

Ingredients:

French Toast
8 each	Challah bread, sliced thick
8 each	eggs
1 c.	heavy cream
1/2 c.	Frangelica liqueur
as needed	clarified butter
as needed	powder sugar
as needed	whipped cream
as needed	whole cleaned strawberries
as needed	fresh mint sprigs
Syrup
1/2 c.	water
1 c.	granulated sugar
1 1/2 c.	fresh pepermint leaves, stemmed, washed, blanched and shocked
1 c.	strawberries

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French Toast procedure:
Combine the eggs, cream and liqueur. Soak the bread in the egg batter and fry over medium heat on both sides until they are golden brown and the bread puffs slightly.

Plate two pieces of toast; dust with powder sugar, top with cream and drizzle with the strawberry and mint syrups, garnishing with additional berries and mint, if desired.

Syrup procedure:
Combine the water and sugar and bring to a boil, stirring to dissolve the sugar, making thick simple syrup. Chill completely.
When the mint is blanched and cold, add it to half of the syrup and blend until the leaves are as fine as possible. Pass through a fine sieve to remove any mint particles and let rest for one hour or overnight, refrigerated. Repeat the process with the strawberries. The finished syrups will be deep green and red in color, and slightly thick when cold.

Any leftover syrup may be covered tightly and refrigerated or frozen for later use.