A Festive Pairing Suggestion
07|12|2021
‘Tis the season for indulgence and there is something so wonderfully mischievous about a sweet breakfast or brunch.
Chef Brendan Pratt divulges a festive pairing suggestion to make at home on Christmas morning. Wake up to French toast with a seasonal twist of lemon curd and classical spices, accompanied by a glass of Idée Fixe Premier Brut, to both balance and compliment the sweet citrus flavours of this indulgent recipe with its refreshing minerality.
Chef Brendan Pratt divulges a festive pairing suggestion to make at home on Christmas morning. Wake up to French toast with a seasonal twist of lemon curd and classical spices, accompanied by a glass of Idée Fixe Premier Brut, to both balance and compliment the sweet citrus flavours of this indulgent recipe with its refreshing minerality.
French Toast with Lemon Curd
INGREDIENTS
400 ml milk
4 eggs, lightly beaten
120 gm pure icing sugar, sieved
¼ tsp cinnamon powder
¼ tsp allspice
Pinch nutmeg powder
8 thick white sourdough bread slices or brioche slices
200 gm butter, diced
1 jar of lemon curd*
400 ml milk
4 eggs, lightly beaten
120 gm pure icing sugar, sieved
¼ tsp cinnamon powder
¼ tsp allspice
Pinch nutmeg powder
8 thick white sourdough bread slices or brioche slices
200 gm butter, diced
1 jar of lemon curd*
METHOD
Preheat oven to 90°C.
Whisk milk, eggs, cinnamon powder, allspice, nutmeg and icing sugar in a bowl until well combined. Place slices of bread into the mix and let soak for 3 minutes on each side.
Remove the slices and drain over a cake rack for 2 minutes, this will let the right amount of egg mix sit in the bread and any excess, drip off. Heat a quarter of the butter in a frying pan over medium-high heat, add a slice of bread and cook, turning once, until golden on both sides (2-4 minutes).
Transfer bread to an oven tray lined with baking paper and keep warm in a low oven while you repeat with remaining butter and bread.
Serve warm topped with lemon curd and enjoy with a glass of Idée Fixe Premier Brut.
Preheat oven to 90°C.
Whisk milk, eggs, cinnamon powder, allspice, nutmeg and icing sugar in a bowl until well combined. Place slices of bread into the mix and let soak for 3 minutes on each side.
Remove the slices and drain over a cake rack for 2 minutes, this will let the right amount of egg mix sit in the bread and any excess, drip off. Heat a quarter of the butter in a frying pan over medium-high heat, add a slice of bread and cook, turning once, until golden on both sides (2-4 minutes).
Transfer bread to an oven tray lined with baking paper and keep warm in a low oven while you repeat with remaining butter and bread.
Serve warm topped with lemon curd and enjoy with a glass of Idée Fixe Premier Brut.
*We recommend using Providore lemon curd from the Margaret River region.
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