C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 61
Breakfast
& Brunch
BURRATA FRENCH TOAST
WITH BALSAMIC SYRUP
Written by Cassy Vires
Photographed by Jennifer Silverberg
For best results, use day-old bread for this sweet and-
savory French toast. If you can't find any, dry out
fresh slices in a 300°F oven for 10 to 15 minutes.
The balsamic syrup can also be made ahead—store
it at room temperature for up to five days.
Serves 4
BALSAMIC SYRUP:
¼ cup balsamic vinegar
¼ cup maple syrup
FRENCH TOAST:
6 large eggs
¼ cup granulated sugar
1 teaspoon ground cinnamon
Pinch kosher salt
2 cups whole milk
4 tablespoons unsalted butter, divided
8 ½-inch-thick slices crusty bread
1 8-ounce ball burrata, quartered
Powdered sugar, to garnish
Fresh blackberries, to garnish
BALSAMIC SYRUP:
Combine vinegar and maple syrup in a
small saucepan. Cook over medium heat
until thick and syrupy, about 15 minutes.
Set aside.
FRENCH TOAST:
Whisk together eggs, sugar, cinnamon,
and salt in a large bowl until thoroughly
combined. Add milk and whisk to combine.
Melt 1 tablespoon butter in a large
nonstick skillet over medium heat.
Meanwhile, soak 2 slices of bread in egg
mixture, turning to coat. Add soaked
bread to skillet and cook until bottom is
browned, about 3 minutes. Flip bread and
continue to cook until browned on second
side, about 3 minutes longer. Keep French
toast warm while repeating with remaining
butter, bread, and egg mixture.
Place 2 slices of French toast on each
plate and top with 1 piece of burrata.
Drizzle with balsamic syrup, dust with
powdered sugar, and top with fresh
blackberries. Repeat with remaining
ingredients. Serve immediately.
Burrata French
Toast with
Balsamic Syrup
