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Mother’s Day Breakfast!

by Tom Fleming

 

Listen to the Podcast

Serves 6 happy people!

Ingredients

French Toast batter:

1 each loaf of Brioche bread or Texas toast

1 qt whole milk

1 tblp. Ground cinnamon

1 tblp. Vanilla extract

1 tblp. Almond extract

4 each whole eggs

1 oz vegetable oil

Cherry Compote:

1 lb. Fresh Bing cherries (pit cherries prior to cooking)

2 tblp. Unsalted butter

1/8 cup brown sugar

¼ cup orange juice

1 tblp. Cornstarch

2 cup Fresh whipped cream

Method:

In large kitchen bowl combine eggs, milk, extracts and ground cinnamon

Thoroughly mix together with kitchen whisk.

Allow batter to macerate for 20 minutes

While batter is macerating, place butter and brown sugar in large sauté pan

Heat over high flame until melted

Add pitted cherries to pan and sauté for 2 minutes over high heat

Add orange juice and bring to boil

Stir in cornstarch and allow thickening.

When thickened, keep warm on stove top

Place either griddle or large sauté pan over medium flame and heat

Lightly wipe hot pan with paper towel and vegetable oil

Re-mix batter one more time and dip bread one piece at a time and place in hot pan

Allow to cook in pan until golden brown. Approx. 3 minutes per side

Flip French toast and cook on other side for 2-3 minute

When French toast is cooked, transfer to cookie tray and keep warm in 200 degree oven until all of bread is used

Serve French toast on plates and evenly top with cherry compote and fresh whipped cream

 

Related Posts on www.kidsdr.com

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