One of my favorite things about cooking is figuring out how to use one ingredient in several dishes. Bake or roast in bulk and then repurpose throughout the week. When I tasted the Roasted Strawberry Balsamic Ciabatta I knew that it would be perfect for french toast. And it is the perfect mix of sweet and savory. And so easy (once you’ve expended the energy to make the ciabatta- but that was yesterday).
- 2 large eggs
- 1/2 cup heavy cream half-and-half, or milk
- 1 1/2 tsp pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 6 slices about 1-inch-thick roasted strawberry balsamic ciabatta bread, preferably day old
- several pats of unsalted butter
- Pure maple syrup for serving (optional)
Whisk together eggs, cream (or milk), vanilla, cinnamon, and salt in a medium bowl; set aside.
Place custard in a pie pan. Add three slices of ciabatta. Allow the custard to saturate. This takes a few minutes.Turn over; soak until soaked through.
Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat a generous dab of butter in a skillet over medium low heat. Fry half the bread slices until golden brown, 3-5 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Keep in oven until ready to serve. Serve warm with fresh strawberries and pure maple syrup.