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Rise and Shine on Fourth of July with One of Rudi’s Patriotic Breakfast Recipes

Today is Independence Day in the United States. July 4 is the perfect day to break out the red, white and blue in everything from attire to cuisine. Holland America Line’s Master Chef Rudi Sodamin created a delicious and fun breakfast dish that will get you in the celebrating mood.

BERRY SPANGLED BRIOCHE FRENCH TOAST
Serves 6

Blueberry Compote
Ingredients:
1/2 pound fresh blueberries
1/2 cup sugar
1/2 cup water
3/4 tsp. cornstarch
1/2 tsp. lemon juice

Directions:
Bring water and sugar to boil in a medium sauce pan. Stir in corn starch until fully dissolved. Simmer for 3 minutes. Add blueberries and lemon juice, then reduce heat to low. Simmer on low, stirring occasionally. Remove from heat once blueberries have softened, water has changed color to match blueberries, and sauce has begun to thicken. Sauce will coat the back of a spoon when done. Set aside to cool slightly.

Raspberry Coulis
Ingredients:
1/2 pound fresh raspberries
1/4 cup sugar
1 1/2 tbsp. water

Directions:
Heat water and sugar in saucepan over medium heat. Stir occasionally, until sugar is dissolved. Combine raspberries and sugar/water in blender and blend to smooth. Strain contents of blender through a fine, mesh sieve to remove seeds. Discard seeds and set strained coulis to the side.

Tip: An easy way to make a fruit coulis is to use one 18 oz. jar of SEEDLESS jam and 1/4 cup water. Combine SEEDLESS jam and water in sauce pan over medium heat and stir until combined and smooth. Set aside to cool slightly.

Berry Mixture
Ingredients:
1 cup fresh raspberries
1/2 cup fresh strawberries
1/2 cup fresh blueberries
1/4 cup fresh blackberries

Directions:
Wash, rinse, and dry berries. Slice strawberries into halves or quarters, depending on size. Combine all berries with blueberry compote and raspberry coulis.

French Toast
Ingredients:
6 slices “Brioche Bread – loaf, sliced (Texas Toast will work, if Brioche Bread is not available)”
6 eggs, large
1 cup whole milk
2 tsp cinnamon
2 tsp vanilla extract
pinch salt
1/2 stick butter
whipped cream

Directions:
For egg bath combine: eggs, milk, cinnamon, vanilla extract, salt. Mix well, until smooth.

Preheat a sauté pan over medium to medium-high heat. Add a pat of butter to pan and allow butter to melt. Dip both sides of bread into egg bath and then place directly in pan–or on a griddle. Cook for 3-4 minutes, or until golden brown. Flip in pan and cook the other side for 2-3 minutes, or until golden brown. Set aside, or keep covered in warm oven, until ready to assemble and serve.

Assembly:
Place French toast onto a warmed plate from the oven. Generously cover with berry mixture. Top with your favorite whipped cream. Garnish with a mint sprig (optional).

Tip: For a special touch, you can make your own homemade whipped cream and add a few tablespoons of the raspberry coulis or blueberry compote to create a berry-whipped cream.

1 Comment
  • Brent Lommen

    Looks delicious

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