Ciabatta French Toast with Raspberry Preserves
A decadent French toast made with ciabatta, served with a warm raspberry and mixed-berry preserve sauce.
Servings: 6 servings
Ingredients
- 1 loaf ciabatta bread sliced
- 8 eggs beaten
- 1/4 cup half-and-half
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch salt
- 1 jar raspberry preserves 10 oz
- 1/2 cup water
- 1 pint raspberries fresh or 1 bag frozen; reserve a few for topping
- 1 pint blackberries fresh or 1 bag frozen; reserve a few for topping
- 6-8 tablespoons butter for frying
- powdered sugar for topping
Instructions
- Combine the raspberry preserves and 1/2 cup water in a medium saucepan, then add the raspberries and blackberries, keeping a few of each aside for topping.
- Bring the preserve-berry mixture to a boil, then reduce the heat and simmer until slightly thickened, about 5–10 minutes; keep warm on low.
- In a mixing bowl, whisk together the beaten eggs, half-and-half, cinnamon, nutmeg, and a pinch of salt until combined.
- Heat a large skillet over medium heat and add enough butter to coat the pan.
- Dip each slice of ciabatta into the egg mixture, letting excess drip off, then cook in the skillet in batches until golden brown, about 3–4 minutes per side; add more butter as needed for crisp edges.
- Transfer cooked French toast to plates, drizzle with the warm preserve and berry sauce, top with reserved fresh berries, and dust with powdered sugar before serving.
Equipment
- Medium Saucepan
- Mixing Bowl
- Whisk
- large skillet or frying pan
- Spatula
- Measuring cups and spoons
Notes
- Reserve a few berries for garnish before cooking the sauce.
- Use extra butter for crisp, well-browned edges.
- Keep the preserve sauce warm while cooking the French toast.
- Slice ciabatta about 3/4–1 inch thick for best texture.