If the lady in your life is made of “sugar and spice and everything nice,” then this dish by chef Ryan DePersio is the perfect breakfast-in-bed for her: challah French toast with blueberry compote, brown sugar butter and perfect bacon. Click here to watch the video. The full recipe is below.
Blueberry Compote
2 cups blueberries
1 lemon juiced
½ cup sugar
4 mint leaves julienned
Place all ingredients in a pot and cook on low heat for 20 minutes. Serve with toast.
Brown Sugar Butter
1 pound butter (softened)
1 cup brown sugar
Place ingredients in a food processor and allow to blend together. Scrape butter into a small terrine dish and refrigerate for 2 hours. Can be made a day in advance. Take out of terrine and cut small squares for a side dish or place on top of toast.
Challah French Toast
1 loaf of challah bread (day old — sliced into 1-inch slices)
4 cups milk
6 eggs
1 tsp. cinnamon
¼ tsp. nutmeg (grated)
½ cup sugar
Clarified butter
Whisk eggs and add milk, sugar, cinnamon and nutmeg in a bowl. Place in a flat baking dish and lay bread in egg mix. Allow to soak for 4 to 5 minutes.
Place a large flat skillet on medium heat. Pour in 2 tbsp. of clarified butter. Lower heat. Place bread in pan and bread will lightly sear. Flip when golden brown and cook for another minute. Keep heat low to keep cooking process even. Spoon compote over and serve with butter and a side of bacon.
Perfect Bacon
Take desired number of bacon slices and lay on a sheet pan with a rack, separate each slice and bake at 350 degrees for 15 minutes or until crispy.