Cinnamon Vanilla French Toast
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 853 |
| pro | 21 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 166 g |
| fibre | 7 g |
| chol | 245 mg |
| sodium | 782 mg |
| % RDI: | - |
| calcium | 24 |
| iron | 40 |
| vit A | 19 |
| vit C | 35 |
| folate | 39 |
At the inn this irresistible French toast starts with thick slices of Cinnamon Vanilla Bread. Egg bread (challah) is a good substitute. Serve with grilled veal sausage or bacon and top with yogurt.
Ingredients
- 5 eggs
- 1-1/2 cups milk
- 1 tbsp granulated sugar
- 1 tbsp vanilla
- 1-1/2 tsp cinnamon
- 1/2 tsp pepper
- 1/4 tsp salt
- 12 slices (3/4 inch/2 cm thick) egg bread
- Stewed sun-dried fruit compote
- 2 cups granulated sugar
- 2 cups water
- 2 oranges, sliced
- 1/4 cup each dried cherries, apricots, pitted prunes, halved figs and raisins
- 2 tbsp each dried blueberries, cranberries, currants and chopped dates
Preparation
In saucepan, bring sugar and water to boil, stirring. Add oranges, cherries, apricots, prunes, figs, raisins, blueberries, cranberries, currants and dates; return to boil. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until fruit is tender. Transfer to bowl; cover and set aside overnight. (Make-ahead: Refrigerate for up to 1 week.)
In large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, pepper and salt. Dip each bread slice into egg mixture until well soaked. In lightly greased large nonstick skillet, cook slices, in batches, for about 3 minutes per side or until crisp and golden brown.
Arrange 2 slices (cut on diagonal if desired) on each of 6 plates. Spoon compote on top and alongside.
Additional information :
Tip: To make your own vanilla yogurt topping, whisk together 2 cups (500 mL) plain yogurt, 3 tbsp (50 mL) liquid honey and 1 tbsp (15 mL) vanilla.
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