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Vanilla-Infused Icewine Frenched Toast

Vanilla-Infused Icewine Frenched Toast
Recipe Date:
June 6, 2011
Serving Size:
Cook Time:
Imperial (US)
  • 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.

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