These Parfaits for Two are part of a fabulous Virtual Baby Shower celebration for Christina of Desserts for Two! I decided upon the idea of making a parfait, because Christina’s baby, due in May, will be named Camille. So of course I went to Babynames.com to look up the meaning behind Camille, which apparently means “perfect” which is just of course perfect for this little angel! I knew from my years studying french that “parfait” is the french word for “perfect” and so I decided to go with Parfaits for Two. But not just any parfaits…I wanted these parfaits to be extra French. So instead of yogurt or ice cream, I used a creme brûlée base, and topped it with cubes of french toast, a champagne berry coulis, fresh homemade whipped cream and a macaron! It had a lot of elements, but none were too difficult or time consuming (I purchased the two macarons at a French bakery), and this was such a fun little dessert to whip up!
I decided to serve them in my little stemless wine glasses because quite honestly I use any excuse I can to use them! They say “Cheers” in 6 different languages and I just think they are too darn cute. I used the “Sante” one because, hello, French…and Cheers because after all Camille WILL be an American baby
I made the creme brûlée base the night before so it could set in the fridge and this really made the whole process a snap! You’ve gotta get that french toast in there for some good crunch! I used day-old baguette bread because I like it to have some good texture to it!
I used mixed berries because I like to get a little bit of everything, although I ended up removing the strawberries from the mix because they were just too big (and cutting them wasn’t really an option as they were frozen berries). Dousing them in champagne is really not optional (ok it totally is but champagne is my favorite like.ever.). The only thing I like more than champagne is cinnamon, and so of course I’m the luckiest girl ever because I found SNICKERDOODLE MACARONS stuffed with NUTELLA. YES.
Snickerdoodles = favorite cookie (because, well, cinnamon)
Macarons = favorite tiny treat
Nutella = favorite chocolate spread (because yes there are other chocolate spreads and no, they are not Nutella…do not let them fool you…try Nutella…you won’t look back)
Champagne/Prosecco = favorite drink … you can say it’s boring, I think it’s classic 😉
French Toast = favorite breakfast treat
Creme Brûlée = favorite French classic
This parfait = PARFAIT
- 1 cup heavy cream
- ½ vanilla bean, split lengthwise
- 1 large egg
- 1 large egg yolk
- ¼ cup granulated sugar
- pinch of salt
- ¼-1/2 baguette, cubed
- 1 egg
- ¼ cup whole milk
- ¼ tsp. cinnamon
- ½ tsp. vanilla extract
- 1-2 TBSP butter
- 1½ cup frozen mixed berries
- ½ cup prosecco
- ¼ cup granulated sugar
- ½ pint heavy whipping cream
- 2 TBSP granulated sugar
- In a small saucepan over medium heat, warm the cream for about 6-8 minutes until hot to touch.
- Scrape out the vanilla bean pod and put the seeds into the cream, then drop the pod in there as well.
- Whisk the egg, egg yolk, sugar and salt together in a medium sized bowl.
- Whisk the hot cream into the bowl, then immediately pour it back into the saucepan on the stove, continuing to whisk for 4-5 minutes until mixture has thickened.
- Strain into another bowl, then divide evenly into the stemless glasses, and chill overnight in the fridge.
- In a wide shallow bowl, whisk together milk, egg, cinnamon and vanilla extract.
- Soak bread cubes in the milk egg mixture.
- Heat a cast iron skillet over medium heat. Melt 1-2 teaspoons of the butter.
- Add enough cubes of bread to cover the base of the skillet but not more (I have a mini cast iron skillet that I LOVE so I did this in batches...if you use a big one you could probably do all of this at once...add 1-2 more teaspoons of butter for each batch. Use 1-2 TBSP for a full batch if you do it all at once). The amount of butter you choose to use is entirely up to you just remember this is basically a breakfast dessert and it will inevitably taste better if you use a bit more butter ;)
- Mix all of the ingredients into a small saucepan and heat on medium high for 10-15 minutes or until some of the berries have burst and they are all generally pretty soft.
- Whip the whipping cream and sugar in an electric mixer on High until it is whipped fully (this should take only a few minutes)
- Creme brûlée base should be chilled in fridge already.
- Top with French toast cubes, then the coulis, then the whipped cream!
- Top with macaron (optional but highly recommended!)
And be sure to check out what the other amazing bloggers made for Christina!!
Fizzy Grapefruit Margaritas from Well Plated
Earl Grey Cake with Vanilla Bean Buttercream from Country Cleaver
Mini Bourbon and Bacon Tater Tot Casseroles from Climbing Grier Mountain
Maple-Chia Overnight Oatmeal from Feed Me Phoebe
Lemon Cake for Two from Keep It Sweet Desserts
Mini Raspberry Rhubarb Pavlovas from The Baker Chick
Almond Berry Cake Parfaits for Two from Edible Perspective
Peanut Butter Bourbon Blondies from The Frosted Vegan
Mixed Berry Mascarpone Scones from Bluebonnet Baker
Greek Yogurt Funfetti Cupcakes for Two from The Housewife in Training Files
Bourbon Barbeque Sliders with Bleu Cheese from Saucy Pear
Steak Fajita Tacos for Two from The Sweetphi Blog
Mango Madeleines from Stetted
Citrus Salad with Mint, Honey, and Lime from Rachel Cooks
Peanut Butter Chocolate Mousse with Coconut Whipped Cream from Joyful Healthy Eats
French Breakfast Puffs from Stephie Cooks
Blueberry Vanilla Cream Hand Pies from Eats Well With Others
Banana Pudding Cheesecake from The Domestic Rebel