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.
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
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.
- 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
- 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.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
We were talking on facebook yesterday about the happy news that Heinz has decided to stop using high fructose corn syrup in its catsup. I can’t remember how it came up but I mentioned that catsup was quick and easy to make from tomato paste. It takes just seconds and when you make it from organic paste you know what’s in it.
I didn’t make any to get a picture of it. I will try to get a picture to replace the stock picture….but hey, you KNOW what catsup looks like, right?
I thought so.
For everyone that wanted my quick catsup recipe here it is… adjust seasonings and flavors accordingly….
- 1/3 cup organic tomato paste
- 2 tbs vinegar of choice (mmmm… balsamic)
- Splash of organic soy sauce
- 2 tsp. strong flavored honey (buckwheat is good…)
- 1-2 tbs water
- salt-pepper to taste
- pinch cinnamon
- pinch cloves
- pinch chipotle
Mix it up and let set for about 15 minutes to let the flavors blend. Makes about 1/2 cup…. depending on how many times you lick your fingers.
Other seasonings you can add are :
- garlic powder
- liquid smoke
- few drops Louisiana hot sauce
- seasoned salt instead of salt
- smoked salt instread of salt
Really the possibilities are endless. If you like a sweeter catsup just add more honey… or use agave…your choice. This will keep a week or so in a covered jelly jar in the fridge. Try different types of tomato pastes to see which you like best. The flavors do change with the brand. I like Muir Glen.
image : sxc
You might be wondering why in the world I chose a name like “My Secret Sin“ for this red velvet cake. Well, I will tell you because I am I cool like that.
I chose that name because I think this is unlike any red velvet cake I have ever had. Usually you have cream cheese frosting…and this does too… but it hides a luscious, lavish secret. Perfect for a Valentine’s Day dessert. I think that by multiplying the recipe it would be an amazing wedding cake as well.
Filed under Cake, Dessert