- 2 cups heavy cream
- 2 eggs
- 1 tsp rum extract
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- pinch salt
- 6 thick slices Challah cut and leave uncovered over night to dry
- 2 tsp grapeseed oil, or other high heat oil
- 1 cup unsalted butter softened
- 1/4 cup grade A maple syrup
- 1/4 cup cherries dried
- 1/4 cup pecans chopped
- 1 tsp orange zest
- 1/4 tsp orange bitters
- 1 8x8 sheet parchment paper
French Toast Directions
Cut Challah bread in thick slices and leave out uncovered to dry overnight.
Whisk cream, eggs, extract, cloves, nutmeg, cinnamon and salt together in a bowl.
Heat one teaspoon of oil in a skillet over medium heat. Working in batches, dip each slice of challah bread in the egg mixture and cook in the hot oil until golden brown, 2 to 3 minutes per side, adding more oil as needed to keep French toast from sticking. Transfer French toast to a plate and tent with foil until ready to serve. To serve, place on plates and top with slices of Christmas Cherry Maple Butter from recipe below. Harmon’s Honey Smoked Bacon makes a great side with this dish!
Christmas Cherry Maple Butter Directions
In the bowl of a stand mixer, using the whisk attachment, begin whisking softened butter on low speed. Increase speed to medium and whip until butter lightens in color significantly. Add maple syrup, orange bitters and orange zest and continue to mix until liquid is fully absorbed. Decrease speed to low and add cherries and pecans, mix until thoroughly combined.
Scoop butter onto parchment sheet and roll, twisting ends like a piece of candy. Refrigerate until butter is firm.