First, prepare the Berry Compote: In a small saucepan, combine Mixed Berries, Granulated Sugar, and Lemon Juice. Cook over medium heat for 8-10 minutes, or until the berries have softened and the sauce has thickened. Set aside.
In a shallow dish, whisk together all Custard ingredients until well combined.
Dip each slice of Ice Cream Bread into the Custard mixture, ensuring both sides are coated. Let the bread soak for about 20-30 seconds per side.
Melt Butter in a large skillet or griddle over medium heat.
Cook the soaked Ice Cream Bread slices for 3-4 minutes per side, or until golden brown and heated through.
Serve immediately with Berry Compote and a dusting of Powdered Sugar.
Ingredients
4
8 slicesN/AIce Cream Bread - pre-made
2240Large Eggs
1/2 cup120Half-and-Half
2 tbsp30Granulated Sugar
1 tsp5Vanilla Bean Paste
1/4 tsp1.25Ground Nutmeg
3 tbsp45Butter
1 cup150Mixed Berries - fresh or frozen
2 tbsp30Granulated Sugar
1 tbsp15Lemon Juice
To tasteN/APowdered Sugar
Equipment
Small Saucepan
Shallow Dish
Whisk
Large Skillet or Griddle
Spatula
Instructions
First, prepare the Berry Compote: In a small saucepan, combine Mixed Berries, Granulated Sugar, and Lemon Juice. Cook over medium heat for 8-10 minutes, or until the berries have softened and the sauce has thickened. Set aside.
In a shallow dish, whisk together all Custard ingredients until well combined.
Dip each slice of Ice Cream Bread into the Custard mixture, ensuring both sides are coated. Let the bread soak for about 20-30 seconds per side.
Melt Butter in a large skillet or griddle over medium heat.
Cook the soaked Ice Cream Bread slices for 3-4 minutes per side, or until golden brown and heated through.
Serve immediately with Berry Compote and a dusting of Powdered Sugar.
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