Make yourself and others feel special with this delicious French Toast recipe, accompanied with a tasty berry sauce with a Bourbon Vanilla TruffLove™ Maple syrup with Black Truffle mix! This recipe will be one to save as you will be wanting to make it again; simple, easy and elegant. 

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving Size: 6

Ingredients:

Brioche French Toast

• 1 loaf Chocolate Chip Brioche, or bread of own choosing
• 6 large eggs
• 1 3/4 cups milk
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon TruffLove™ Sea salt with black truffles
• Unsalted butter for cooking

Mixed Berry Compote:

• 2 cups raspberries
• 1 cup blueberries
• 1/2 cup blackberries
• 3 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1 pinch ground cinnamon

Bourbon Vanilla Maple Syrup:

• 1 cup TruffLove™ Maple Syrup with Black Truffles
• 1/4 cup bourbon
• 2 teaspoons vanilla extract

Instructions

Mixed Berry Compote

1. Place 2 cups of raspberries, 1 cup of blueberries, 1/2 cup of blackberries, 3 tablespoons brown sugar, 2 tablespoons lemon juice and 1 pinch ground cinnamon in a small pot.
2. Stir to combine, then cover with a lid, place over heat and cook on low for 5 minutes.
3. Remove the lid, and continue cooking for another 10-15 minutes until the mixture has reduced but are berries still chunky.
4. Let it cool slightly before serving.

Bourbon Vanilla Black Truffle Maple Syrup:

1. In a small pot, mix 1 cup of TruffLove™ Maple Syrup with Black Truffles and 1/4 cup of bourbon.
2. Stir to combine and mix together lightly.
3. Please over heat, and bring to a boil.
4. Reduce heat to a simmer for 8-10 minutes.
5. Remove from heat, and add in 2 teaspoons vanilla extract, stir to combine and then serve (or keep on low heat until ready to serve).

Brioche French Toast:

1. In a large shallow bowl or dish, add 6 large eggs, 1 and 3/4 cups of milk, 1 and 1/2 teaspoons of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon TruffLove™ Sea salt with Black Truffles; whisk together.
2. Heat a large, nonstick skillet or griddle over medium heat. When desired heat level reached, melt 1-2 tablespoons of unsalted butter onto the pan or spray pan with cooking spray.
3. Add slices of Chocolate Chip Brioche bread to the shallow dish with whisked together ingredients, and soak as many slices in the egg mixture as wanted for about 15-20 seconds on each side before transferring to your hot pan/griddle.
4. Cook for about 1 minute on each side or until golden brown. (Cook time will vary with type of bread used, size, and thickness) 
5. If you want to keep the cooked pieces warm, place them in the oven at 200 degrees while you finish cooking the others.

Serve with Berry Compote and Maple Syrup mixture!

Enjoy!

This recipe combines a lot of our delicious products, to create a special appetizer dish that is sure to impress. This appetizer feels special and festive, it pairs well with cocktails and Champagne.

Ingredients:

• 1 Baguette (Quality bread elevates this recipe)
• 1 1⁄2 tablespoons TruffLove™ Black Truffles Maple Syrup
• 1 8oz Kite Hill almond-milk ricotta (or you can use regular ricotta)
• Extra virgin olive oil or Olive Oil
• TruffLove™ Sea Salt with truffles or Sea salt
• Fresh cracked black pepper

Instructions:

1. Preheat oven to 350 degrees.
2. Slice baguette to about 1⁄2 inch in thickness.
   Tip: I like to slice it at a slight angle for a nicer presentation!
3. Place the sliced bread onto a baking sheet.
4. Drizzle with olive oil and sprinkle with TruffLove™ Sea Salt and freshly cracked black pepper.
5. Wait until the oven is fully preheated, then bake for about 5-6 minutes or until it starts to slightly brown! Remove from over and set aside to cool.
   Optional: If you want the Kite Hill ricotta to be a bit creamier, add 1/4 cup unsweetened almond milk and a pinch of salt and mix until just combined.
6. In a small bowl, mix TruffLove™ Black Truffles Maple Syrup and olive oil.
7. When bread slices are cool, spread about one tablespoon of the ricotta cheese on each.
8. Crack some black pepper on top and then drizzle with the truffle maple syrup from the small bowl.

Enjoy!