S I G N AT U R E R E C I P E S F E AT U R I N G

Vidal Oak Aged Icewine

Vanilla-Infused Icewine Frenched Toast

1 Egg, Place the egg, egg whites, Icewine, and sugar in a bowl
Lightly Beaten and whisk to combine. Using the tip of a sharp knife,
scrape the seeds from the vanilla bean into the egg
2 Egg Whites
mixture. Add milk and whisk until frothy.
3 tbsp Vidal Icewine
Heat a large skillet over medium heat and melt butter.
1 tbsp Sugar Dip a few pieces of bread into the egg mixture, soaking
1 Vanilla Bean, both sides well, and place in the skillet. Cook for 2
Split Lengthwise minutes on each side or until lighlty golden. Repeat
with the remaining bread.
½ cup Whole Milk
Mix maple syrup with Icewine. Serve French toast
1 tbsp Unsalted Butter
dusted with icing sugar and drizzled with maple/
8 thick Baguette, Cut on Icewine mixture.
slices a Diagonal
Serve with chilled Oak-aged Vidal or Sparkling Icewine.
1 cup Pure Maple Syrup
½ cup Vidal Icewine
Icing Sugar for
Dusting

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