A Mother s DAy treAt

French Toast with Pinot Syrup

by JudIt sChWeller & CorIna sChWeller

The recipes we share are a variety of California fusion with European traditions and reflect our dedication to eating healthy by omitting refined white sugar and limiting processed white flour . We try to find alternatives for those ingredients that are just not good for you, but in no way will you feel deprived . And even though we try to eat healthy most of the time, there’s room for some indulgences as well . Sometimes you just have to enjoy your favorites, albeit in moderation . Enjoy!

frenCh toast WIth PInot syruP

Ingredients for French toast: 8 slices whole wheat cinnamon raisin toast bread about 1 inch thick each 4 large eggs, room temperature 1/2 cup organic whole milk 1 tablespoon raw honey 3 tablespoons unsalted butter or more if needed

Pinch of Himalayan salt

For pinot noir syrup:

1 cup pinot noir wine 2 tablespoons local raw honey 1 sprig of fresh basil

For topping:

1 tablespoon Stevia or confectioners’ sugar 1/3 cup pinot syrup 8 ounces of fresh raspberries (wash and pat dry)

Zest of 1 organic lemon 4 sprigs of fresh basil Preheat oven to 250 degrees Fahrenheit . In large shallow bowl or baking dish, whisk together eggs, milk, honey, and salt until well blended . Arrange the toast slices in baking dish in a single layer and let the bread absorb some of the egg and milk mixture . After two minutes gently turn each slice over and let them rest for two more minutes . Soak the toast in two batches if you have a smaller baking dish .

In the meantime, in a large skillet or griddle melt one tablespoon butter, until foamy hot . Using a spatula, arrange the toast slices without crowding the griddle and cook for about three minutes on each side or until light golden in color . Transfer the golden slices to a fireproof serving dish and keep it warm .

For pinot syrup: Combine wine and honey in a small saucepan . Simmer over medium high heat for about 20 minutes or until reduced to about 1/3 cup . Add the basil sprig, set aside to cool down . Drizzle over the toast .

To serve, arrange two slices on a large plate and dust with Stevia and drizzle with the pinot syrup . Decorate with fresh raspberries and a few basil leaves . Bon appetite!

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