Ingredients with Measurements:
- 6 slices of bread
- 2 cups of milk
- 3 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup grated Gruyere cheese
- 1/4 cup cooked lobster meat
- 1/4 cup cooked shrimp
- 1/4 cup cooked crab meat
- 1/4 cup chopped mushrooms
- 1/4 cup chopped shallots
- 1/4 cup white wine
- 1/4 cup tomato puree
- 1/4 cup chicken stock
- Salt and pepper to taste
Special equipment needed:
- Frying pan
- Saucepan
- Whisk
Step-by-step instructions:
1. In a shallow dish, whisk together the milk, eggs, vanilla extract, and salt.
2. Dip each slice of bread into the egg mixture, making sure to coat both sides.
3. Melt the butter in a frying pan over medium heat.
4. Add the bread slices to the pan and cook until golden brown on both sides.
5. In a saucepan, combine the heavy cream, Gruyere cheese, lobster meat, shrimp, crab meat, mushrooms, shallots, white wine, tomato puree, and chicken stock.
6. Cook the sauce over medium heat, stirring occasionally, until it thickens and the cheese is melted.
7. Season the sauce with salt and pepper to taste.
8. Serve the French toast topped with the Nantua sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss cheese.
- Instead of lobster, shrimp, and crab meat, you can use any seafood of your choice.
- Instead of white wine, you can use chicken broth.
Variations:
- You can add chopped herbs like parsley or chives to the Nantua sauce for extra flavor.
- You can use brioche or challah bread instead of regular bread for a richer French toast.
Tips and tricks:
- Make sure to cook the French toast until it's golden brown on both sides.
- Don't overcook the Nantua sauce, as it can become too thick and lose its creamy texture.
Storage instructions:
Store any leftover Nantua sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the French toast in a toaster or oven until warmed through. Reheat the Nantua sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the French toast on a platter with the Nantua sauce drizzled over the top. Garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
Chopped herbs, paprika, or a sprinkle of grated cheese.
Pairings:
This dish pairs well with a side salad or roasted vegetables.
Suggested side dishes:
Side salad or roasted vegetables.
Troubleshooting advice:
If the Nantua sauce is too thick, add a splash of chicken stock to thin it out.
Food safety advice:
Make sure to cook the seafood thoroughly before adding it to the Nantua sauce.
Food history:
Nantua sauce is a French sauce that originated in the town of Nantua in the Ain department of eastern France. It's traditionally made with crayfish, cream, and white wine.
Flavor profiles:
This dish has a rich and creamy flavor from the Nantua sauce, with a hint of sweetness from the vanilla in the French toast.
Serving suggestions:
Serve this dish for brunch or as a special breakfast treat.
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Region: French