French Toast Fondue
people
French toast is delicious, but it's even better when it's French Toast Fondue! Cubes of bread dipped in milk and eggs fried in less than a minute in a fondue pot make this breakfast more of an experience than just a regular meal. Be sure to dip it in the Maple Butter before you pop each bite into your mouth!
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Equipment
- measuring cup
- measuring spoons
- 2 medium mixing bowls
- Mixer
- 1 fondue pot I have this one.
- 4 fondue forks
Ingredients
Maple Butter
- ½ cup butter room temperature
- 1 ½ cups powdered sugar
- ½ cup maple syrup
- 1 egg yolk optional
- 1 egg white
French Toast
- 14 ounces French Bread 1 loaf cut into one inch squares
- 4 large eggs
- 1 cup milk
- 2 teaspoons pure vanilla extract
- ¾ teaspoon cinnamon
- ½ teaspoon kosher salt
- 3 ½ cups grapeseed oil or the amount suggested by your fondue pot manufacturer. You can also use vegetable oil.
- 12 ounces breakfast sausage cut into 1-inch pieces
Instructions
Maple Butter
- In a mixing bowl, cream the butter until light and fluffy. Add the powdered sugar and maple syrup, and mix until well combined and completely smooth. Put into four small bowls for each person or two for each side of the table. Place into the refrigerator to chill while preparing fondue.
- OPTIONAL - SEE NOTE: In a mixing bowl, cream the butter until light and fluffy. Add the powdered sugar, egg yolk, and maple syrup. Mix until well combined and completely smooth. In a clean mixing bowl, beat the egg white until stiff peaks are formed. Fold into the butter mixture, and blend until completely combined. Place into the refrigerator to chill while preparing fondue.
French Toast
- In a medium mixing bowl, beat the eggs well. Whisk in the milk, vanilla, cinnamon and salt. You can divide this into smaller bowls for each person, or into two bowls for each side of the table.
Fondue
- Place a trivet under the fondue pot, and pour the grapeseed oil into the fondue pot. Turn the pot on, and heat according to manufacturer's instructions for oil. The fondue should be ready to enjoy in 10-15 minutes or when a piece of bread placed in the oil becomes golden brown or when a candy/deep fry thermometer reads 375°F.
- Place the fondue fork into a piece of bread, crust first. This will help the bread stay on the fork when it is in the pot. Completely dip the piece of bread into the egg mixture to coat, but not do not allow it to become completely soaked. It will be too heavy and could fall off the fork.
- Gently place the fork into the pot and let it cook for 30 - 45 seconds, until lightly golden. Turn the bread over if needed to cook on both sides. Remove from oil and transfer to plate so that it can cool before dipping it into the maple butter and eating.
- To cook the sausage, place a piece on the fork, piercing through the casings on both sides, if possible. Cook the sausage until nicely browned, about 1 minute.
- As food is removed from the fondue pot, allow it to cool slightly on individual plates before eating because it will be HOT!
Notes
OPTIONAL - The original recipe recipe called for the use of a raw egg yolk, and egg white to be combined with the butter. I have made it with the raw egg, and have not had any health concerns or issues, but knowing that people do not like to consume raw ingredients, I give you the option to omit it. Personally, I prefer the maple butter with the egg as it is creamier and super delicious when the bread is dipped into it, but it's just as yummy without it, too. Also, please know that the nutritional information is most likely not accurate as it has been computed using the optional egg for the maple butter, and the entire amount of oil will not be ingested.
Nutrition
Serving: 1person | Calories: 1381kcal | Carbohydrates: 127g | Protein: 33g | Fat: 83g | Saturated Fat: 28g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 1716mg | Potassium: 599mg | Fiber: 2g | Sugar: 76g | Vitamin A: 1175IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 6mg
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