Courtesy of The Dread Head Chef, Michael Weinstein
Serves 4
FRENCH TOAST
2 whole eggs
2 egg yolks
½ cup granulated sugar
½ teaspoon vanilla extract
1 cup milk
4 – ¾ inch slices of Cinnamon-Raisin Bread (I use Country Store Bakery)
3 tablespoons butter
1/3 cup powdered sugar
FRUIT
2 peaches, pitted and cut into 8 pieces
1 cup blueberries
¾ cup blackberries
¾ cup strawberries
1/8 teaspoon orange zest
¾ cup pecan halves
4 tablespoons butter
½ cup local honey
French Toast:
In a bowl beat together the eggs, sugar, vanilla and orange zest. Add the milk and whisk until combined. Soak each piece of bread in the mixture for 2 minutes, remove with a slotted spoon and place on a platter.
Using a fine strainer, sift the powdered sugar over the top of each piece. Melt the butter in a non-stick pan over medium heat. Add the bread, sugar side down and cook for at least five minutes, just until the bread
browns. At the same time sift the powdered sugar evenly over the tops and then turn and brown the other side. When browned, remove from the pan, place on a platter and keep warm in a low oven.
For the Fruit:
Wipe the pan that you just used for the bread and add the butter melting on a medium heat. While melting, add pecans and let them toast for 4 minutes. Add the honey and with a wooden spoon, stir until the two combine, 1 to 2 minutes. Add the peaches and cook for about 4 minutes, finally adding the rest of the fruit and cooking for another 4 minutes until everything is soft. Remove from heat.
To Complete:
Place the French Toast in the middle of a plate and add some of the fruit on top. Repeat with the other plates, drizzling the left over juice around the toast. Sift a little more powdered sugar on top.
Can be enjoyed for breakfast or as a dessert. For dessert add some ice cream to the top of the fruit.
