Cherries Jubilee French Toast Recipe
with Crème Anglaise Drizzle, Bacon & Sausage
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Ingredients
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French Toast
Cherries Jubilee (Cherry Sauce flambe style, non-alcohol and optional)
Crème Anglaise Drizzle
Sides & Garnish
Method
French Toast
- 1
Make custard and soak bread
In a large mixing bowl whisk together eggs, whole milk, heavy cream, vanilla extract, granulated sugar, ground cinnamon and salt until smooth and slightly frothy. Place brioche slices in a single layer on a sheet pan and pour or ladle the custard over them, allowing each slice to soak for 30–45 seconds per side so bread soaks but does not fall apart. Transfer soaked slices to a wire rack while you heat the pan.
- 2
Cook French toast
Heat a large skillet or griddle over medium heat and add 1 tablespoon unsalted butter. When butter foams, place soaked bread slices in the pan without overcrowding (work in batches). Cook 3–4 minutes per side until deep golden brown and slightly crisp at edges. Add remaining butter as needed between batches. Keep cooked slices warm on a sheet pan in a 200°F (95°C) oven while finishing remaining bread.
Cherries Jubilee
- 3
Prepare cherries
If using frozen cherries, thaw and drain excess liquid. In a medium skillet over medium heat melt 1 tablespoon butter. Add cherries, granulated sugar and brown sugar; cook, stirring occasionally, until cherries release juices and sugars dissolve, about 4–6 minutes.
- 4
Add citrus and thicken
Stir in lemon juice and orange liqueur (or orange juice). Mix cornstarch with 1 teaspoon cold water to make a slurry and stir into the cherry mixture; cook 1–2 minutes until sauce thickens slightly. Remove from heat.
- 5
Optional flambé
For a traditional Cherries Jubilee flambé: warm 2 tablespoons brandy in a small pan (do not boil), carefully ignite with a long match or lighter and pour the flaming brandy over the cherries to burn off alcohol and deepen flavor (exercise caution). Allow flames to subside and return skillet to low heat. If you prefer not to flambé, simply stir the brandy in off heat.
Crème Anglaise Drizzle
- 6
Heat dairy
In a small saucepan combine whole milk and heavy cream and warm over medium-low heat until just steaming (do not boil). Remove from heat.
- 7
Temper eggs and cook custard
In a bowl whisk egg yolks with granulated sugar until pale. Slowly pour about 1/3 of the warm milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, scraping the bottom, until the mixture thickens enough to coat the back of the spoon (170–175°F/77–80°C), about 5–7 minutes. Do not boil or it will curdle. Remove from heat and stir in vanilla and salt.
- 8
Strain and cool
Pass the crème anglaise through a fine mesh sieve into a clean container to remove any coagulated bits. Cool slightly; it will thicken as it chills. Keep warm or rewarm gently before serving (do not overheat).
Sides & Finish
- 9
Cook bacon and sausage
While the French toast soaks or cooks, cook bacon in a skillet over medium heat until crisp, turning as needed, about 8–10 minutes; transfer to paper towels to drain. In the same or a separate skillet, cook sausage links or patties according to package or until internal temperature reaches 160°F (71°C), about 8–12 minutes, turning to brown evenly. Keep warm.
- 10
Assemble plates
Place 2 slices of French toast per plate. Spoon a generous portion (about 1/2 cup) of warm Cherries Jubilee over the toast. Drizzle 2–3 tablespoons of warm Crème Anglaise over each portion (or serve extra on the side). Add two slices of bacon and two sausage links/patties per plate. Dust with powdered sugar if using and garnish with fresh mint leaves.
- 11
Serve
Serve immediately while French toast and cherries are warm. If you made the optional flambé, ensure flames have fully died and alcohol burned off before serving.