Ultimate Brunch Dish ~ French Toast Fondue

Thank you all so much for your sweet comments on my Easter table yesterday,

you guys liked the little peeps as much as I did! 

We always celebrate Easter with a large group of extended family over a 

plentiful brunch spread, but hands down the favorite dish we all look forward to is:

 French Toast Fondue with Maple Butter Glaze

It's sinfully delicious, so we only make it once a year at Easter.

We've been indulging for years, it's from Creme de Colorado,

an old Junior League of Denver cookbook.  

  

The recipe is below ~ a loaf of french bread, cubed and dipped in basic french toast

egg mixture, then deep fried. We use a deep fryer because we're serving a large crowd,

but a a fondue pot would be perfect for a family of 2 - 4.  

We set it up assembly style and everyone takes turns at the fryer and passing hot 

pieces at the table until we swear we can't eat another piece....and then out comes

a fresh hot batch and our willpower goes out the window!   

(I used a small fryer to make this sample batch for you, but for a crowd we use a larger deep fryer.)

 

The Maple Butter Glaze drizzled over the hot, crisp on the outside,

soft custard inside is absolutely...mouthwatering! 

French Toast Fondue with Maple Butter Glaze

4 - 6 servings

Vegetable Oil

1 teaspoon salt

4 eggs beaten

1 cup milk

1/2 teaspoon salt

1 loaf french bread cubed

Heat oil and 1 teaspoon salt in fondue pot. In medium bowl, beat together eggs, milk and 1/2 teaspoon salt. When oil is very hot, dip bread cubes into egg mixture, then into oil to cook.

Bread is done when it is crispy and golden brown. Remove and dip into Maple Butter Glaze

Maple Butter Glaze:

1 1/2 cups powdered sugar

1/2 cup butter

1/2 cup maple syrup

1 egg white, stiffly beaten

Cream together powdered sugar, butter, and maple syrup. Fold in beaten egg white.

Enjoy, friends!