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Recipe Detail Page
Wild Blueberry Donut French Toast with Chorizo Maple Syrup
Holiday 2014
Baked French toast made with donuts ticks both the “simple” and “trendy” boxes, plus the sweet-savoury taste of chorizo-spiked maple syrup marries so happily that brunch will be a conversation-starter, too. If using frozen blueberries, thaw them first, then drain well and spread out on paper towels to dry.
Serves 6
Softened unsalted butter for greasing
½ cup (125 mL) spreadable unflavoured cream cheese
1 tsp (5 mL) finely grated orange zest
½ tsp (2 mL) cinnamon
6 plain donuts
1 cup (250 mL) wild blueberries
2 tbsp (30 mL) packed brown sugar
1 cup (250 mL) homo milk (3.25%)
4 eggs
1 tsp (5 mL) vanilla
Pinch of kosher salt
1 cup (250 mL) cubed cured sweet chorizo, about 4 oz (125 g)
1 cup (250 mL) maple syrup
Icing sugar for garnish
Additional wild blueberries for garnish
6 mint sprigs
1 Grease an 11 x 7-inch (2 L) baking dish with butter.
2 In a small bowl, stir together cream cheese, orange zest and cinnamon.
3 Cut donuts in half horizontally. Spread cut side of bottom half of each donut generously with cream cheese mixture, dividing evenly. Arrange spread donut halves, cream-cheese side up, in dish.
4 Scatter blueberries over donuts, trying to get as many as possible on the cream cheese. Sprinkle evenly with sugar. Replace tops of donuts.
5 In a 2-cup (500-mL) measure, beat together milk, eggs, vanilla and salt. Carefully pour egg mixture evenly over donuts, spooning it over tops of donuts to make sure they’re well coated.
6 Cover dish with plastic wrap and refrigerate overnight or for at least 6 hours.
7 Thirty minutes before baking, remove dish from fridge, remove plastic wrap and let stand at room temperature.
8 Preheat oven to 350°F (180°C).
9 Bake donuts until golden brown and bubbly, about 40 minutes.
10 Meanwhile, in a food processor, pulse chorizo until finely minced.
11 In a small skillet, combine minced chorizo and maple syrup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for about 5 minutes to allow flavours to blend.
12 To serve, stir warm chorizo maple syrup and spoon onto each of 6 plates, dividing evenly. With an egg lifter, carefully remove donuts from baking dish and put one on each plate, centring them on maple syrup. Sift a little icing sugar over each donut. Spoon additional wild blueberries onto each plate and garnish with mint sprigs.
Serves 6
