Crunchy French Toast with Tropical Compote

I am using the term “compote” loosely here. Don’t be a hater.

For years I *really* hated French Toast.  Commercial white bread, dipped in unseasoned egg and fried… it came out eggy and gooey. ick. That was French toast in the house when I was a kid. Generally I just asked for Corn Pops (yes, still a weakness).

Then one day I saw someone make it with french bread. Another time someone made it with Brioche…Pound cake…and I was struck with an amazing thought: French toast can be good.

Wow.

Now when I make French toast I am creative about it. Not just the toast but the topping for it. I mean, you can substitute all kinds of things for the milk or cream… add all sorts of flavors and textures. And toppings? Heck yeah!

When I was on my banana kick this past week I made a crunchy French toast that screamed for a warm fruit topping. No, really, it screamed. I thought the neighbors were gonna call FTPS. (French Toast Protective Services). Just to shut it up I threw some bananas, pineapple, and walnuts in the syrup I was making. Added a little rum extract….

Luckily the French toast got very quiet and the rest of the morning was without incident.

Now, I am not eating this stuff because I am on my low carb thing (14 days 6 pounds so far) but the family enjoyed it. You will, too.

Crunchy French Toast with Tropical Compote

• 16 slices of bread of choice, day old and slightly stale
• 1 cup whole milk
• 3/4 cup half and half
• 6 eggs
• 2 Tbs sugar
• 1 tsp vanilla
• 1/2 tsp rum flavoring
• 1/2 tsp salt
• Pinch of baking powder
• 4 cups Rice Krispies cereal, slightly smashed

1. Heat griddle until drops of water dance across it. Brush lightly with butter.
2. Whisk all ingredients except the bread and the cereal until well blended with a little froth on top.
3. Dip the bread into the wet mixture and allow excess to drip off.
4. Place in the cereal to coat both sides.
5. Fry on the griddle until it is golden brown and crispy. Turn and repeat on other side.
6. Keep warm.

Tropical Compote

• 2 cups brown sugar
• 2 cups white sugar
• 1 can pineapple chunks in natural juice
• 3 firm bananas
• 1 cup walnuts
• 1 tsp rum flavoring
• 1 pinch salt
• Water as needed

1. Drain the pineapple reserving the juice. Set pineapple aside.
2. Measure the juice and add enough water to make 1 3/4 cups.
3. Add to sugar in a large saucepan.
4. Bring to a boil and boil for about 2 minutes, stirring.
5. Remove from heat and add the remaining ingredients.
6. Serve hot over the French toast.

Serves 6-8

images:marye audet

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