Kevin's Spiced French Toast with Pomegranate Maple Syrup

Kevin the Bacon turned sourdough into something special — a star anise and cinnamon spiced custard soak, grilled up golden, topped with orange whipped cream and a slow-simmered pomegranate maple syrup.

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Ingredients

  • •1 cup heavy cream (for the whipped cream)
  • •3 tablespoons 10X powdered sugar (for the whipped cream)
  • •4 vanilla bean pods, seeds scraped (for the whipped cream)
  • •Zest of 1 orange (for the whipped cream)
  • •Juice of 1/2 orange, strained through a sieve (for the whipped cream)
  • •4 eggs (for the French toast batter)
  • •1/3 whole nutmeg, freshly grated (for the French toast batter)
  • •3 star anise pods (for the French toast batter)
  • •4 cinnamon sticks (for the French toast batter)
  • •1 capful (about 1 teaspoon) vanilla extract (for the French toast batter)
  • •2 vanilla bean pods, seeds scraped (for the French toast batter)
  • •1/2 cup heavy cream (for the French toast batter)
  • •Sourdough bread, sliced
  • •1/4 cup pomegranate juice (for the syrup)
  • •Seeds of 1 pomegranate (for the syrup)
  • •1 1/2 cups maple syrup (for the syrup)

Steps

  1. Make the orange whipped cream: Whip the heavy cream with the powdered sugar, scraped vanilla bean seeds, orange zest, and strained orange juice until soft peaks form. Refrigerate until ready to serve.
  2. Grind the spices: Grind the star anise and cinnamon sticks together in a spice grinder until fine, then sift out any impurities through a strainer.
  3. Make the custard: Whisk the eggs with the fresh grated nutmeg and the ground star anise-cinnamon spice. Whisk in the vanilla extract and the scraped seeds of the two vanilla beans, then whisk in the heavy cream vigorously until fully combined.
  4. Soak the bread: Add the sourdough into the custard mixture. Mix everybody up and let everyone get to know each other, then let it sit in the fridge.
    30:00
  5. Make the pomegranate maple syrup: Reduce the pomegranate juice by half, then stir in the pomegranate seeds and maple syrup. Simmer on very low heat for at least an hour.
    1:00:00
  6. Grill the French toast: Grill the soaked sourdough until golden on both sides.
  7. Serve: Plate the French toast topped with the orange whipped cream and a generous drizzle of pomegranate maple syrup.
Kevin's Tip: Sifting the ground star anise and cinnamon before it hits the eggs is what keeps this custard silky instead of gritty — don't skip that step.
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