Oregon Wine Month happens to coincide with Mother’s Day, and we couldn’t help but make Planet Oregon Bubbling Rosé Mimosas! But why stop there? We added an Oregon Berry Compote served on MoC Challah French Toast, made with Alden’s Vanilla Bean Ice Cream, to create a breakfast board to die for! Let the kids add their favorite toppings, serve with some bacon on the side, and you’ll have just made Mom’s day.
Serves: 4
Prep time: 20 min
Difficulty: easy
Cook time: 25 min
Ingredients
Challah French Toast
3 c vanilla bean ice cream, softened
2 eggs
pinch cinnamon (optional)
1⁄2 t vanilla extract
1 MoC Challah bread, large loaf, 8-10 thick slices
4 T butter, melted
Oregon Berry Compote
1 lb frozen mixed Oregon berries (blueberries, strawberries, raspberries and blackberries, as desired)
1⁄4 c fresh-squeezed MoC Orange Juice
1⁄4 c Planet Oregon Pinot Noir Rosé Bubbles
2 T sugar
Steps
Challah French Toast
Combine ice cream, eggs, cinnamon and vanilla, whisking well. Pre-heat skillet or griddle over medium-high heat. Soak bread for a few seconds in egg/cream mixture, a few pieces at a time, adding to hot pan/griddle prepared with just enough melted butter to coat surface. Cook pieces until golden, approx. 2 min per side. Transfer to serving board, sprinkling with powder sugar, as desired.
Oregon Berry Compote
Combine all and bring to simmer in heavy-bottomed pot (to avoid scorching). Cook until berries have broken down and liquids have reduced a bit, approx. 15 min. Cool completely; serve warm or cold with Challah French Toast.
