Sunday, July 20, 2008
I've never been big on traditional American breakfast foods, with one exception. French toast. And the very best french toast is made from thick slices of rich bread with a crusty exterior. As a child, I hoped and prayed the Portuguese sweet bread would go stale so that we could make this decadent french toast. Here, it's made with leftover Hawaiian sweet rolls and it's oh so satisfying. Pairing it with a light fruit salad cuts through the richness and makes it a great start to the day.
Hawaiian Sweet Bread French Toast
2 Tbsp heavy cream
1 tsp dark rum
1 tsp pecan extract
1 tsp sugar
3 leftover sweet rolls, sliced thick for custardy french toast, or thin if you like it a little firmer
3 tsp butter
Preheat a large nonstick frying pan or griddle over medium heat.
Combine first 5 ingredients in a blender. Blend on low speed until well mixed. Pour into a shallow dish.
Dunk bread in egg mixture, allowing it to soak up as much moisture as possible, flip and repeat.
Melt 1 tsp of butter in the pan for every roll used. Transfer egg sodden slices onto the preheated pan and cook french toast until browned on each side and set in the middle. Top with butter and pure maple syrup as desired.
Summer Fruit Salad
1 1/2 cups honeydew melon, sliced
1 kiwifruit, peeled and sliced
1 medium peach, sliced
1 cup bing cherries, pitted
1 cup Mt. Rainier cherries, pitted
1/3 cup fat free sour cream
2 Tbsp orange blossom honey
1/2 tsp vanilla
1/2 tsp dark rum
1 Tbsp poppyseeds
1 Tbsp coarse turbinado sugar
Prepare fruit as directed. Mix together sour cream, honey, vanilla and rum. Pour over fruit, sprinkle with poppyseeds and sugar. Toss to coat.