Nutella English Muffin French Toast

4 Servings
720 Prep Time
20 Cook Time

Created by Chef Dallas Miller

Berries
 

Ingredients

1 qt fresh strawberries
1 C red wine vinegar
1 C apple cider vinegar
1 C granulated sugar
2 cloves
1 bay leaf
1 cinnamon stick
1 tsp whole peppercorns
½ C roasted, salted pistachios (shells removed)

French Toast:
6 eggs 1 C whole milk
¼ C granulated sugar
½ tsp ground cinnamon
8 Thomas’® Original English Muffins
2 Tbsp vegetable oil Nutella Mascarpone
½ C Nutella
1 C mascarpone
1 Tbsp chilled coffee Bourbon Maple Syrup
¼ C bourbon
1 C pure maple syrup

Directions

1. Combine red wine vinegar and apple cider vinegar in a small sauce pot on medium-high heat. Whisk in sugar until fully dissolved.
2. Add cloves, bay leaf, cinnamon stick, and peppercorns to pot. Bring to a boil and remove from heat.
3. While pickling liquid comes to a boil, cut tops off of strawberries and cut into qtrs. lengthwise. Fill a large Mason jar (or 2) with the strawberries as you cut them.
4. Once liquid has cooled slightly (about 150° F), pour over strawberries in Mason jar and seal the lid. (Any container that air-seals will work here, even a bowl with plastic wrap.)
5. Allow to cool completely before serving. The longer it pickles, the greater the flavor. (If you’re in a hurry, you can put the Mason jars in the freezer for 30 minutes to serve immediately.)

French Toast
1. Combine eggs, milk, sugar and cinnamon in a mixing bowl and whisk together.
2. Preheat a large flat-base pan to medium heat. Add oil once hot.
3. While pan preheats, soak Thomas’® Original English Muffins in egg mixture.
4. Let excess liquid drip off muffins and add to pan. Cook on flat side for about 2-3 minutes. Flip and repeat. Remove from heat and plate muffins.

Nutella Mascarpone
Combine Nutella, mascarpone and chilled coffee in a mixing bowl and reserve for plating.

Bourbon Maple Syrup
1. Bring a flat-base pan to high heat (until pan smokes just a little). Remove from heat and add bourbon. Return to flame to flambé. (Caution: Stay back from pan as there will be a large flame. If flame lasts for longer than 15-20 seconds, remove from heat and soak pan in the sink.)
2. Once alcohol has been flambéed out, add pure maple syrup and reduce heat to low.
3. Reduce sauce for 15-30 minutes or until it coats the back of a spoon fully.
4. Pour syrup into a flat-base container and cool in the refrigerator. Once fully cooled, you should have a thick sauce that will stand up on a plate nicely. If not, return to pan and reduce further. If too thick, add a little bit of water and whisk until sauce thins.

To Assemble
1. Place pistachios flat on a cutting board. Use a sturdy flat-bottom pan or Pyrex mixing bowl to crush into small pieces.
2. Set two pieces of French toast on each plate. Spoon Nutella mascarpone over each piece.
3. Use a spoon to drain pickling liquid off strawberries and let fall naturally over French toast.
4. Sprinkle crushed pistachios over top liberally.
5. Use either a squeeze bottle or a spoon to liberally dress plate with bourbon maple syrup and serve.

Nutella English Muffin French Toast Created by Chef Dallas Miller 4 servings 1 qt fresh strawberries 1 C red wine vinegar 1 C apple cider vinegar 1 C granulated sugar 2 cloves 1 bay leaf 1 cinnamon stick 1 tsp whole peppercorns ½ C roasted, salted pistachios (shells removed) French Toast: 6 eggs 1 C whole milk ¼ C granulated sugar ½ tsp ground cinnamon 8 Thomas’® Original English Muffins 2 Tbsp vegetable oil Nutella Mascarpone ½ C Nutella 1 C mascarpone 1 Tbsp chilled coffee Bourbon Maple Syrup ¼ C bourbon 1 C pure maple syrup 1. Combine red wine vinegar and apple cider vinegar in a small sauce pot on medium-high heat. Whisk in sugar until fully dissolved. 2. Add cloves, bay leaf, cinnamon stick, and peppercorns to pot. Bring to a boil and remove from heat. 3. While pickling liquid comes to a boil, cut tops off of strawberries and cut into qtrs. lengthwise. Fill a large Mason jar (or 2) with the strawberries as you cut them. 4. Once liquid has cooled slightly (about 150° F), pour over strawberries in Mason jar and seal the lid. (Any container that air-seals will work here, even a bowl with plastic wrap.) 5. Allow to cool completely before serving. The longer it pickles, the greater the flavor. (If you’re in a hurry, you can put the Mason jars in the freezer for 30 minutes to serve immediately.) French Toast 1. Combine eggs, milk, sugar and cinnamon in a mixing bowl and whisk together. 2. Preheat a large flat-base pan to medium heat. Add oil once hot. 3. While pan preheats, soak Thomas’® Original English Muffins in egg mixture. 4. Let excess liquid drip off muffins and add to pan. Cook on flat side for about 2-3 minutes. Flip and repeat. Remove from heat and plate muffins. Nutella Mascarpone Combine Nutella, mascarpone and chilled coffee in a mixing bowl and reserve for plating. Bourbon Maple Syrup 1. Bring a flat-base pan to high heat (until pan smokes just a little). Remove from heat and add bourbon. Return to flame to flambé. (Caution: Stay back from pan as there will be a large flame. If flame lasts for longer than 15-20 seconds, remove from heat and soak pan in the sink.) 2. Once alcohol has been flambéed out, add pure maple syrup and reduce heat to low. 3. Reduce sauce for 15-30 minutes or until it coats the back of a spoon fully. 4. Pour syrup into a flat-base container and cool in the refrigerator. Once fully cooled, you should have a thick sauce that will stand up on a plate nicely. If not, return to pan and reduce further. If too thick, add a little bit of water and whisk until sauce thins. To Assemble 1. Place pistachios flat on a cutting board. Use a sturdy flat-bottom pan or Pyrex mixing bowl to crush into small pieces. 2. Set two pieces of French toast on each plate. Spoon Nutella mascarpone over each piece. 3. Use a spoon to drain pickling liquid off strawberries and let fall naturally over French toast. 4. Sprinkle crushed pistachios over top liberally. 5. Use either a squeeze bottle or a spoon to liberally dress plate with bourbon maple syrup and serve. Nutella English Muffin French Toast