Blueberry Pecan French Toast

No vanilla extract, gluten-free or not, can compete with the fragrant flavor of vanilla harvested directly from the shriveled, stick-like vanilla bean. Whole vanilla bean is available in the spice section of most grocery stores and is one of those expensive little luxuries that will make everything you use it in taste special.

As with all cooking, the quality of your ingredients will make the dish. The use of real vanilla bean will enhance any recipe and transform it from ‘good’ to ‘fantastic!’. Try real vanilla bean in Cream Brulee, or Blueberry Pecan French Toast, Chocolate Almond Biscotti, Chocolate Mousse, or any dessert or dish that calls for vanilla as a key ingredient. We’re confident that once you’ve tasted the difference real vanilla bean can make, you’ll never go back to extract...and best of all, it’s naturally gluten-free!

Chocolate Mousse

To prepare vanilla bean:

Place the vanilla bean on a cutting board and with a small sharp knife, cut a slit lengthwise through one side, do not cut all the way through. Spread the bean open, and scrape out the insides with the edge of your knife. Add the scraped material to whatever you are making. One vanilla bean will not produce very much vanilla, but it will be approximately the equivalent to 1 teaspoon of vanilla extract and much more flavorful.

- Chef Yvonne

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