Challah French Toast with Blackberry Maple Syrup for Mother's Day

For my sister's first ever mother's day, Brendan and I wanted to plan a Special Surprise Mother's Day Breakfast.  I picked up some amazing looking Challah Bread (made by Cheryl Ann's of Brookline) from Savenor's.  I had a vision of Challah French Toast with Blackberry Maple Syrup and Whipped Cream. Brendan, April, and I made Lauren a little Mother's Day card.  We literally had April sign it in her teeny tiny little baby fist.  So, she's already writing her name and we think we she might be a genius.

happy mother's day brunch!

Brendan made his specialty lattes.  Mmmm.   I miss that espresso machine of theirs.

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I made french toast  in the cast iron skillet with canola oil a la Orangette.  The reasoning, as explained by Molly on her blog: "The hot oil, Burg claimed, seals the outside of the bread and turns it wondrously crisp and lightly puffed, while the inside melts to a near-custard."  Word.

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The blackberry maple syrup was my own little concoction.  Recipe below.

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And here are a few snapshots of our stroll through the Boston Public Garden on the slightly rainy mother's day.

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And finally, Baby April, in her Mother's Day's Finest:

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Challah French Toast a la Orangette with...

 

BLACKBERRY MAPLE SYRUP 

INGREDIENTS

1 cup of pure Vermont maple syrup

1 teaspoon of aged balsamic vinegar

¾ cup of fresh blackberries

1 tablespoon of unsalted butter

DIRECTIONS

  1. Pour the maple syrup and balsamic vinegar into a small, heavy saucepan.  Add ¾ cup of blackberries.  Cook over medium heat, stirring occasionally, for about 10 minutes or until berries have released juices and syrup has thickened a bit.
  2. Remove from heat, stir in butter until completely melted, and let stand until warm.
  3. Sauce can be stored in airtight container in refrigerator for up to 1 week.   Reheat until warm before serving.  Any remaining fresh blackberries can be used when serving french toast.

 

Fresh Whipped Cream

INGREDIENTS

1 ½ cups of Heavy Cream

DIRECTIONS

  1. Place mixing bowl, whisk, and cream in freezer for 5 minutes.
  2. Whip cold cream in ice cold mixing bowl fitted with ice cold whisk attachment on medium-high until cream until light, fluffy soft peaks have formed.  Do NOT overwhip.  Or you will ruin mother's day!  J/k ... :)