Vanilla-Infused Icewine Frenched Toast
- 1 egg, lightly beaten
- 2 egg whites
- 3 tbsps Vidal Icewine
- 1 tsp sugar
- 1 vanilla bean, split lengthwise
- 1/2 cup whole milk
- 1 tbsp unsalted butter
- 8 thick slices of baguette, cut on a diagonal
- 1 cup pure maple syrup
- 1/2 cup Vidal Icewine
- icing sugar for dusting
Place the egg, egg whites, 3 tbsp of Icewine, and sugar in a bowl and whisk to combine. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the egg mixture. Add milk and whisk until frothy.
Heat a large skillet over medium heat and melt butter. Dip a few pieces of bread into the egg mixture, soaking both sides well, and place in the skillet. Cook for 2 minutes on each side or until lighlty golden. Repeat with the remaining bread.
Mix maple syrup with 1/2 cup of Icewine. Serve frenched toast dusted with icing sugar and drizzled with maple/Icewine mixture.
Match with a Vidal Icewine for the perfect Sunday morning brunch pairing.