Monday, May 16, 2011

Tropical French Toast

After a day of being cooped up in the house due to some miserable weather outside, I was in the mood for something yummy that didn't require going outside. And as always in situations like this, whatever I'm in the mood for for the most part is nowhere to be found in the kitchen. Of course, as always in situations like this, there is my inherent tendency to say "well that seems close enough." Such as in telling myself that 3 eggs will work just as well as 4.

Due to the modifications I had to make with the sauce, this is a pretty sweet caramel...the recipe calls for heavy cream which I did not have so I made do with a  half cup of sweetened condensed milk and half a cup of whole milk. This was a little sweet, even for me (although I made do nicely and tasted it many times to make sure of the sweetness), with the sauce but overall, I liked it and would make this again...just maybe  reading the instructions a little more closely especially with the  french toast recipe (note to self..soak both sides in egg mixture) and turning down the heat a little with my electric oven for a more even brown on the toast. The french toast tasted better than I had thought it would using gluten free bread so I'm a little more cheered up about possibly needing to stay gluten free for awhile.

Grade: B

Tropical French Toast

French Toast
Adapted from: The Gluten Free Almond Flour Cookbook by Elana Amsterdam

8 slices gluten free bread

1/4 cup coconut milk
2 tbsp agave nectar 
3 large eggs (recipe calls for 4)
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp ground ginger (recipe calls for cinnamon)
Cooking spray
Shredded coconut for garnish (optional)

In medium bowl, whisk together coconut milk, agave nectar, eggs, vanilla extract, salt and ginger until thoroughly combined. Pour mixture into 13X9 inch baking dish and soak slices of bread in mixture for 5 minutes on each side. Coat pan with cooking spray. Cook for 3-5 minutes on each side until golden brown. Transfer to plate.

Banana Caramel Syrup
Adapted from: Seduced by Bacon  - Joanna Pruess

1 cup sugar
14 cup water
1 whole banana sliced thin
2 tbsp corn syrup
1/2 cup sweetened condensed milk with 1/2 cup whole milk
(or 1 cup heavy cream if you have an organized kitchen)
2 tbsp unsalted butter
1 tsp vanilla extract
1 tbsp rum

Combine sugar, water, corn syrup and banana over medium high heat in medium sized heavy pan. Cook, stirring frequently until sugar is dissolved. Bring mixture to a boil and cook undisturbed until sugar turns golden. Swirl pan to color evenly and cook until sauce becomes a rich amber color.

Remove pan from heat. Carefully stir in cream or milk mixture which will bubble up. Return to heat and bring sauce back to boil. Remove from heat. Stir with wooden spoon until smooth. Stir in butter, vanilla and rum. Serve warm.

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