Our friend Marvin Quillen made us this Santa Fe Railroad French Toast a couple of weeks ago and it is delicious. Unlike the usual French toast we make, this French toast is finished in the oven which allows it to puff up! Yes it gets puffy and the inside becomes custardy, just like bread pudding. Yum, it really is delicious. Thank you Marvin for sharing and now here’s a recipe for you to refer to if you like in the future! Oh, don’t forget to make the easy blueberry sauce.
Just look at the lusciousness! After I plated the French toast, I sprinkled with powdered sugar, topped with some blueberry sauce, then finished with maple syrup and homemade whipped cream. Weekend breakfast or holiday breakfast just go better! You have to try this.
Delicious Santa Fe Railroad French Toast
You do want to use Maple Syrup if you can. It is a little more expensive, but well worth the money spent. Here’s a link for 365 Whole Foods Organic Grade A Maple Syrup that you can buy from Amazon or Whole Foods https://amzn.to/377qeYH. All of our local grocery stores will have a good Maple Syrup.
Any of my Buttermilk Pancake recipes need this Maple Syrup so be sure and try those too! https://the2spoons.com/best-ever-buttermilk-pancakes-with-blueberry-compote-and-whipped-cream/.
Delicious Santa Fe Railroad French Toast
Here’s the yummy recipe!
Santa Fe Railraod French Toasst
Ingredients
Blueberry Sauce
- 1 1/2 pints fresh blueberries, rinsed
- 1 cup sugar
- 1 tsp vanilla
- 1 tbsp fresh lemon juice
For the French Toasst
- 6 slices French bread, or challah bread, or other sturdy bread that has been sliced into 3/4 to 1 inch thickness
- 1 cup heavy cream
- 4 large eggs beaten
- splash of vanilla
- 1/4 tsp salt
- butter for frying
Instructions
Blueberry Sauce
- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Serve hot or allow to come to room temperature, cover and refrigerate.
- Preheat oven to 400 degrees. Position rack in middle of the oven. Arrange bread in a single layer in a baking dish. Whisk together cream, eggs, vanilla, salt. Pour over the bread and soak, turning occasionally until most of the liquid is absorbed but the bread is not falling apart. I think I ended up soaking about 30 minutes, but it may not take that long depending on the bread you may be using.
- Heat an iron skillet to high heat, but not smoking hot. Add 2 tablespoons butter at a time and add about 2 pieces of the soaked bread at a time until golden brown and crisp. Add more butter, and fry the remaining bread. If all the bread will not fit into the skillet, place on a sheet pan. Place the sheet pan in the oven and bake until puffed. Remove from the heat and dust with confectioner's sugar, maple syrup, blueberry sauce if you are using, and whipped cream if you are using! Enjoy!