CLICK HERE FOR BLOGGER TEMPLATES AND MYSPACE LAYOUTS »
.
.
.

baked FRENCH TOAST stuffed with spirited FRUITS


Baked FRENCH TOAST
stuffed with spirited FRUITS


Here’s a very sumptuous twist on a very traditional breakfast.



Having been used to frying up my ‘French Toast’ preparations...
I am now most definitely a convert.  Well, at least for the most part ;o)
Skip the hefty calories...bake your toast instead.
Your hips and heart will be grateful.



After experimenting different ways to bake these just right.
I now have a satisfying grin when I take a bite of this
very healthy version of one of my brunch favourites.
***

‘French toast’ (aka American, German, Spanish toast...)
is usually made from the main ingredients of eggs, milk and day old bread. 



It has been historically associated with the Medieval period...whereby:
Cooks during that time would use what they called in French terms ‘Pain perdu’ (which is literally ’Lost bread’).  They figured out that this lost bread could be somehow be made to taste just right by reviving it by moistening and heating it.  Many other parts of the world also have their version of this recipe...as well as having different names for it to.
"This dish does have its origins in France, where it is known as "ameritte" or *pain perdu* a term that has persisted, in Creole and Cajun cookery; in Spain it is called "torriga" and in England "Poor Knights of Windsor," which is the same name for the dish in Denmark, "arme riddere," and Germany, "arme ritter." At one time or another in America it has been referred to as "Spanish," "German," or "nun's toast," and its first appearance in print as "French Toast" was in 1871. " ---The Encyclopedia of American Food and Drink, John F. Mariani (p. 134)
. Actually, recipes for "french toast" can be traced Ancient Roman times. One of the original French names for this dish is pain a la Romaine', or Roman bread. Apicius wrote: "Another sweet dish: Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs] Fry in oil, cover with honey and serve." ---Apicius Cookery and Dining in Imperial Rome, edited by Joseph Dommers Vehling , recipe 296 (p. 172)
***

baked FRENCH TOAST 
stuffed with spirited FRUITS
Skip the hefty calories...bake your toast instead!
serves 2 persons

PRINTER FRIENDLY VERSION

INGREDIENTS:
(American /Metric measures)

Egg mixture:
. 2 xLarge eggs
. 1/8 cup (30ml) milk (1%+)
. 1 tsp. (5ml) pure vanilla extract
. 2 tbsp. (30ml) dark Rum liquor *
. 4 slices (day-old) multi-grain bread
. Sprinkle of coarse sugar

Cooked Fruit mixture:
. 2 tbsp. (30ml) non-salted butter
. 1 medium apple
. 1 medium orange
. 1 medium banana
     Note: any fruit of your choice can be substituted with similar great results
. 2 tbsp (30ml) brown sugar (or Maple syrup)
. 1 tsp. (5ml) vanilla extract
. 2 tbsp. (30ml) dark Rum liquor*
. Sprinkle of ground cinnamon
. Maple syrup for pouring over ‘French toast’

* If you wish to replace Rum with a non-alcoholic flavour...try:
' orange water blossom ' or even frozen orange concentrate.


PREPARATION:
Pre-heat oven at 375F/190C/Gas 5
Position rack at the bottom level of oven
Total prep time...about 30 minutes
Prepare a baking sheet or shallow baking pan covered with parchment paper.

Egg liquid mixture:
. In a large bowl...beat the eggs together with the milk, liquor and vanilla.
. Soak each bread slice individually and generously with the liquid in order to allow each slice to be absorbed very well.
. Place onto the baking sheet.  Pour the remaining liquid slowly over the bread so that it penetrates properly.  Sprinkle each slice the coarse sugar.

 








Bake in two stages:

First, bake the bread slices  for 15 minutes...then take them out of oven to flip them over.  Bake further for another 10 minutes.


Meanwhile... start COOKING the fruit mixture during the baking time of the French toast.



Fruit mixture:
. Peel and slice all the fruits thinly.  Set aside and cover your preparation for the time you finish up all you slicing.
. On the stove top...use a medium skillet and start melting the butter on medium heat.
. Add to this the fruit mix.  After a few minutes...add the brown sugar, vanilla, and liquor.
. Cook through until the apples are tender.
. Take the skillet off the stove...sprinkle the mix with desired amount of cinnamon (just a pinch for flavour).
. While waiting for the French toast to complete in the oven...add a lid to keep the fruit mixture warm.











Well, there you have it.
Baked, light toast...and ready to be stuffed.
Drizzle your favorite maple syrup topping for an extra kick ;o)

As the French would say...Bon appetit.

Flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com





Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other scrumptious BREAKFAST ideas that may be of interest:
.. Breakfast...CRÊPES:
.. Breakfast...FRENCH TOAST:
.. Breakfast...PANCAKES: