Mondays We Cook: Custard-Battered French Toast with Hazelnuts & Strawberries

There are some recipes that I only make once a year. Why? I don't really know. Probably because I enjoy eating them even more. It makes the recipe more special. It's like Christmas treats. You only eat them at that time of the year. If you ate them now it'd feel like cheating, right? Such is the case of French toast. In Spain it's very typical to have it around Easter time. There are many different versions but we always like to pair them with a hot cup of chocolate. 

Without further ado here's the recipe.

Ingredients
6 extra-thick slices of bread (both fresh or sliced-bread work)

4 egg yolks

¼ cup white sugar, plus 2 extra teaspoons

1 cup cream

¼ cup milk

Pinch of salt

1 teaspoon vanilla

1 cup strawberries thinly sliced

2 tablespoons butter

2 tablespoons hazelnuts

Virgin Extra Olive Oil (to cook the bread)

Directions

To make the custard sauce you have to whisk together the egg yolks, vanilla, sugar and salt. Then, warm the cream and milk in a saucepan. When they are hot, whisk a couple of tablespoons of the heated liquid into the egg mixture to temper the eggs. Add the remainder of the liquid to the egg mixture, whisking constantly, then pour the mixture back into the saucepan. Cook, and stir, over low-medium heat, until the sauce just coats the spoon. Place the sauce into a clean bowl and let it cool down. Continue to stir until cool, and place it in the refrigerator.

To make the glazed strawberries, slice them and toss them with the two teaspoons of sugar. Set aside. Heat a large nonstick pan over medium-low heat for two minutes, then add one tablespoon of butter and once it melts, add the strawberries. Cook for a few minutes.

Remove the custard sauce from the refrigerator. Dip the bread, lightly coating each side with custard and place it in the pan. Cook until each side is golden brown, flipping once or twice, for about six to seven minutes. Finally, garnish with glazed strawberries and toasted hazelnuts. 

Serves 6

Adapted from Pottery Barn 

You can find more delicious recipes here, here and here.
Are there any recipes you only cook seasonaly? Let me know on the comments below.

Cristina xo