I’m excited, like incredibly excited. The reason? These Rose infused french toasts that basically scream summer and happiness and all the nice things life has to offer.
I’m going to be completely honest with you, I’m a sucker for anything and everything french. There’s a reason behind it, usually, french products are made with love and dedication, especially when it comes to food and wines. So when I was approached to work with a couple of amazing french brands and taste their products and incorporate them in my recipes I couldn’t jump fast enough at the opportunity because I really want you to fall in love with french foods (not to confuse with french fries) as much as I love them.
To celebrate the products I went with a staple around here, french toast, but not your traditional ones. I went big with rose infused ones that are AH-MA-ZING. The secret is using french Rose, actually, I went with Château D’Esclans, Whispering Angel rosé – AOC Côte de Provence (Rosé wine from Provence).
The other great difference is that instead of cooking the french toasts in oil I cooked them in butter. President butter is France’s #1 butter crafted from high-quality cultured creams and it’s delicious. it makes a total difference in the final flavor of the french toasts.
I enjoyed the rose infused french toasts as is, with some figs on top but if you are feeling like going the extra mile you can also top them with a bit of cheese. French cheese of course. My favorite is Le Châtelain brie. Le Chatelain is the closest you’ll come to enjoying authentic raw milk French brie without having to travel to France. It is one of the only pasteurized milk brie that embodies the flavors of raw milk brie.
The ministry of agriculture is France was awesome enough to send over some more wines as well:
Trimbach Riesling 2014 – AOC Alsace (Dry white wine from Alsace)
Trimbach Pinot Gris Reserve 2013 – AOC Alsace (Dry white wine from Alsace)
Mas de Daumas Gassac red 2015 – IGP St Guilhem-le-Désert – Cité d’Aniane. (red wine from Languedoc)
Mas de Daumas Gassac Rosé Frizant 2016 – IGP Pays d’Hérault (sparkling rosé wine from Languedoc)
- 1 Egg
- ½ Cup heavy cream
- ½ Cup rosé wine
- ¼ Cup brown sugar
- ¼ Cup butter
- 10 Bread slices
- In a bowl mix the egg, heavy cream, brown sugar and rosé wine.
- Dip the bread in the egg mixture and set aside.
- Meanwhile heat ¼ of the butter in a skillet. Cook the bread on each side.
- Repeat with all the slices.
- Serve and enjoy.