This rich indulgent brunch is perfect for a valentine, sweetest day, or simply to say “I love you” any day of the year.
Classic french toast recipe shaped to make anyone smile. Simply take some crusty Italian bread and slice into 1-1.5 in slices and cut each slice on a diagonal. Take each half slice and flip them around to create a heart. To cook, dip the two half-slices into french toast batter and place in a buttered skillet or griddle. The batter acts as a binding agent that holds the hearts together while cooking. After cooking using a spatula to move directly to a plate where they will stay together unless you decide to pull them apart (insert pun about broken hearts here).
To make a strawberry rose, use a sharp paring knife. Remove the top of the strawberry with the knife. And place the top side down. Then make 4-5 small thin cuts at the base of the berry. The cuts should resemble petals, and not go through to the bottom of the strawberry. Make sure to peel back the “petals” as you go. Next, move up the strawberry to create a new row of petals, alternating slices in a brick layering pattern. Repeat this process until you reach the peak of the strawberry, and you’re done! Creating strawberry hearts are even easier, as you slice them in half and cut the top off using a v shape.
This recipe is so versatile, you can use whatever fruits or toppings you’d like to make it your own. Including chocolate sauce/ curls, blueberries, caramel, bananas, nuts etc.
French Toast Hearts
- small saucepan
French Toast Hearts
- 3 eggs
- 2 cups half and half
- 1/3 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- pinch salt
- 1 loaf crusty french or italian bread
- butter for cooking
- fresh or frozen raspberries
- 1/2 cup sugar
- 1/3 cup water
- 1 tsp cornstarch
- powdered sugar
- fresh strawberries
- strawberry roses
- In a small saucepan, combine all ingredients except for cornstarch on medium-low heat. Allow berries to come to a boil and then turn heat to low reduce to a simmer. Cover and allow to cook until berries have softened, about 15 minutes. Remove from heat and allow to cool for 5 minutes.
- Transfer mixture to a blender and blend on low until smooth. Strain syrup back into sauce pot. discard seeds. Bring syrup back to a simmer.
- Meanwhile, mix cornstarch with 1-2 tablespoons of water to create a slurry. Pour slurry into syrup and stir until incorporated. The mixture will begin to thicken. when desired thickness is achieved, remove from heat and set aside until ready to serve.
- Using a bread knife, slice French/Italian bread into 1-1.5 inch slices. Place on a tray to allow to dry out slightly while preparing other ingredients.
- In a medium mixing bowl, combine eggs, half-and-half, sugar, cinnamon, nutmeg, vanilla extract and a pinch of salt. Use a whisk to mix until combined. Set aside.
- Bring a cast iron pan or griddle to medium heat. Take each breach slice and cut again on a diagonal. Take each half slice and flip them around to create a heart. Keep all heart pieces together until ready to cook.
- To complete french toast. dip both heart halves into french toast batter and place on buttered griddle together. Do not disturb the pieces while frying until golden, about 2 minutes.
- Use a spatula to grab the heart and gently flip to complete cooking for another 2 minutes. Place french toast heart on plate or platter to serve. Repeat until all hearts are finished.
- To serve, top with powdered sugar, raspberry syrup, and fresh berries.