a jar of vanilla paste. It is something I started using years ago while working in pastry kitchens in California. It adds a deeper flavor to sweet baked goods than vanilla extract. Unlike delicate pods the paste comes in a jar. There is little chance of it drying out. (Aside – don’t throw out dried out vanilla pods. Grind them with cane sugar to make ‘vanilla sugar’.)
I add it in the same measure as vanilla extract. Tomorrow morning I will be using it in my favorite weekend breakfast recipes – Gale Gand’s French Toast. It is fool proof way to end up with a crispy, custard-y plate of Saturday morning happiness.
- Eggs, 4 whole
- Milk, 2 cups
- Heavy cream, 2/3 cup
- Vanilla paste, 1/2t
- Cane sugar, 1/2c
Whisk all of the ingredients together in a bowl. Set up your work station. I work from left to right. First there is the cutting board with the thick sliced brioche. Next, the bowl with the custard mix. Then, the cast iron skillet. Pre-heated, ready for action. The oven is also pre-heated to 325˚F.
The brioche slices go for a soak, get crispy, and finish baking in the oven. It is simply served with butter and maple syrup. Such a nice way to ease into the day. 🙂