Here’s a very sumptuous twist on a very traditional breakfast. Having been used to frying up my ‘French Toast’ preparations...I am now most definitely a convert. Well, at least for the most part ;o) Skip the hefty calories...bake your toast instead! Your hips and heart will be grateful!
. * If you wish to replace Rum with a non-alcoholic flavour...try: 'orange blossom water' or even frozen orange concentrate.
Pre-heat oven at 375F / 190C /Gas 5...Place rack on bottom level of oven. Prepare a shallow baking or cookie sheet pan lined with parchment paper.
. EGG liquid mixture > In a large bowl...beat the eggs together with the milk, liquor and vanilla.
. Soak each bread slice individually and generously with the liquid in order to allow each slice to be absorbed very well. Place onto the baking sheet. Pour the remaining liquid slowly over the bread so that it penetrates properly. Sprinkle each slice the coarse sugar.
. BAKE in two stages > First, bake the bread slices for 15 minutes...then take them out of oven to flip them over. Bake further for another 10 minutes.
.Meanwhile... start COOKING the fruit mixture during the baking time of the French toast.
.FRUIT mixture > Peel and slice all the fruits thinly. Set aside and cover your preparation for the time you finish up all you slicing. On the stove top...use a medium skillet and start melting the butter on medium heat. Add to this the fruit mix. After a few minutes...add the brown sugar, vanilla, and liquor. Cook through until the apples are tender.
. Take the skillet off the stove...sprinkle the mix with desired amount of cinnamon (just a pinch for flavour)! While waiting for the French toast to complete in the oven...add a lid to keep the fruit mixture warm.
. Well, there you have it...baked and ready to be stuffed with fruit. Drizzle your favorite maple syrup topping and voila! Buon appetito and flavourful wishes...FOODESSA.com