Sourdough French Toast with Chantilly Cream and Berries

By Julie Van Rosendaal on November 16, 2018



Loaf of day-old sourdough bread
2 1/2 cups egg whites
6 egg yolks
1/2 cup 2% milk
1/2 cup whipping cream
1 1/2 tsp vanilla extract
3/4 tsp orange zest 
butter mixed berries (for garnish)

Chantilly Whipped Cream

1/2 cup whipping cream
1 tbsp icing sugar
1 tsp vanilla extract 

Raspberry Sauce

1/2 pint raspberries 
1 tbsp sugar
1 tsp lemon juice


In a medium bowl, combine egg whites, eggs, milk, 1/2 cup whipping cream, vanilla extract and orange zest. Whisk until thoroughly combined. 

Prepare the Chantilly whipped cream by combining 1/2 cup whipped cream, icing sugar and vanilla extract in a chilled mixing bowl. Ensure whipping cream is very cold. Whip until just stiff. Set aside. 

Prepare the raspberry sauce by combining all ingredients in a saucepan over medium-low heat. Cook until raspberries are completely broken down. Remove from heat and strain through a fine sieve to remove seeds. Set aside. 

Dip 2 pieces of sourdough bread into egg mixture and submerge for 5 seconds. Flip and submerge the other side for an additional 5 seconds. 

Place 1/2 oz cold butter onto a preheated 400F griddle and allow to melt and foam (do not allow to brown). 

Cover with the 2 battered pieces of sourdough and cook until golden brown, approximately 4 minutes. 

Flip and continue cooking until the second sides mirror the first, approximately 3-4 minutes. 

Place the two pieces of French toast onto a warm round plate. Top with Chantilly cream, seasonal mixed berries, raspberry sauce and a dusting of sifted icing sugar. 

Serve with maple syrup and whipped butter. 

Recipe from Earl's Kitchen + Bar. Originally published in 2013. 


By Julie Van Rosendaal| November 16, 2018

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