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Ingredients

4 each Sourdough bread, thick slice, cut in half
3 each Eggs
1/4 cup Milk
1/4 tsp. Ground cinnamon
Cooking oil or clarified butter as needed
1 cup Maple syrup
1 oz. Chambord (raspberry) liqueur
1/2 cup Fresh raspberries
1/2 cup Fresh blueberries
1/2 cup Fresh blackberries
1 cup Fresh strawberries, hulled and sliced
1 cup Lightly sweetened whipped cream
Confectioner’s sugar to garnish
Macadamia nuts, toasted and chopped, to garnish
Fresh mint sprigs to ganish

Method

Prepare Chambord Maple Berry Syrup by placing maple syrup and Chambord in a saucepan. Bring to a simmer over low heat. Remove from heat and add berries, allowing them to steep in the syrup. Combine eggs, milk, and cinnamon, whisk until well incorporated. Heat griddle and add a small amount of cooking oil or butter. Dip bread slices in egg batter and cook until golden brown on both slices. Place on warm serving plates and top with Chambord Maple Berry Glaze. Garnish with whipped cream, mint sprig and nuts. Dust with Confectioner’s sugar and serve.

Makes 4 Servings