Hello Millie Jers, As Most of you would Know Millie J is owned and operated by myself and my husband Greg. Now being a chef by trade definitely helps with knowing how to create delicious breakfast dishes but I wanted to show you how these dishes make it to the menu or on the special’s boards.
Firstly, everything that you eat in the shop has been made and tried out at our humble home first. You are all probably thinking she is crazy why would she want to cook all day then go home and cook. Well it is because I truly love cooking. There is nothing better then turning a bunch of random ingredients into a dish that wows. Seeing the faces of people eating a delicious meal that you have just served them. Knowing that they have a full satisfying feeling of satiety. You don't often hear people using the word satiety in casual conversation. But that is the word to describe exactly what drives a chef’s passion
The second is these guys.
They are my toughest critics. (Yes, we do tend to eat a lot of breakfast for dinner but hey yolo) So, because I trust their foodie judgment I have asked them what recipe to share with you all today. Here it is.
Raspberry and white chocolate stuffed French toast.
4 slices brioche, preferably day-old, sliced 1 inch thick (we get ours delivered daily, freshly baked from our local bakery Jean Pier Patisserie)
3 large eggs
3/4 cups milk
Zest of 1/2 a lemon (about 2 tsp)
1 tbsp pure vanilla extract
1 tsp brown sugar
1/2 tsp ground cinnamon
Pinch of freshly ground nutmeg
2 scopes vanilla ice cream
Pinch of salt Butter for frying
100g good quality white chocolate, melted (either zapped in the microwave 30 secs a til melted or over a double boiler) - can replace with milk or dark chocolate
About 1/2 punnet raspberries (about 60g, fresh or frozen)
Icing sugar to dust
Whisk together eggs, milk, juice, vanilla, sugar, zest, cinnamon, nutmeg, and salt in a shallow baking dish.
Place a non-stick frying pan over medium heat and melt about 1 tbsp (15g) of butter in the pan. Dip one slice of bread in mixture and allow to soak for 20 seconds. Place slice dipped side down in the pan and fry for 2-3 minutes until golden brown.
While frying, spread a layer of melted white chocolate on the top side of the bread and place a small handful of raspberries over the top.
Dip another slice of bread in mixture and allow to soak for 20 seconds again. Sandwich this slice over the raspberries, dipped side facing up and press down to seal sandwich together slightly. Carefully flip over and fry the other side of the sandwich for the same amount of time, until golden brown.
Repeat with remaining slices of bread, adding another tbsp. of butter to the pan for each sandwich.
Serve immediately, topped with vanilla ice cream and dusted with a light coat of icing (confectioner's) sugar. You can add maple syrup if you really want to, but it probably doesn't need it.