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.
Tender French toast with a crispy, crunchy exterior bathed in a tangy tropical sauce that will whisk you away to the Islands. Ready for a mini vacation? Try this - it's cheaper than a cruise.
Ingredients
- 2 cups brown sugar
- 2 cups white sugar
- 1 can pineapple chunks in natural juice
- 3 firm bananas
- 1 cup walnuts or pecans
- 1 tsp rum flavoring or 1 tablespoon rum
- 1 pinch salt
- Water as needed
- 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
Instructions
- Drain the pineapple reserving the juice. Set pineapple aside.
- Measure the juice and add enough water to make 1 3/4 cups.
- Add to sugar in a large saucepan.
- Bring to a boil and boil for about 2 minutes, stirring.
- Remove from heat and add the remaining ingredients.
- Serve hot over the French toast.
- Pour the cereal out on a plate
- Heat a heavy griddle until drops of water dance across it and sizzle (I love the way this looks!)
- Brush lightly with butter.
- Whisk all ingredients, except the bread and the cereal, until they are well blended with just a little froth on top.
- Dip the bread into the wet mixture and allow excess to drip off.
- Place in the cereal to coat both sides.
- Fry on the griddle until it is golden brown and crispy.
- Turn and repeat on other side.
- Keep warm until all of the French Toast is made and you are ready to serve.
images:marye audet
