Tuesday, March 31, 2009

An exotic (and lighter) twist on French Toast

100 years ago they invented the first electrical toaster in the USA. This small kitchen appliance became a must in each house when the English breakfast became so à la mode. Then the French toast invasion changed everything and we began to pan-fry the white slices of bread, with actual higher risks of too fats in our diet. This recipe excerpted from Sunset magazine calls "for baking the toast instead of pan-frying it. This not only eliminates excess fat but also makes cleanup easy."

Tropical French Toast
Serves 4.

3 large eggs
cup orange juice
3 tablespoons lime juice
cup powdered sugar
1/2 teaspoon coconut extract
8 slices French bread (cut diagonally from loaf), each about 1/2 inch thick
cup sweetened flaked coconut
Tropical topping (recipe follows)
Whole strawberries, rinsed and drained (optional)

In a wide bowl, beat together eggs, orange juice, lime juice, powdered sugar, and coconut extract until well blended.

Dip each piece of bread in egg mixture, turning to saturate both sides. Arrange slices in a single layer on a lightly greased 12- by 15-inch baking sheet. Sprinkle tops of slices evenly with half the coconut. Lightly press coconut onto bread.

Bake bread in a 400 deg oven until coconut is lightly browned, about 10 minutes. With a wide spatula, turn slices over. Sprinkle evenly with remaining coconut. Continue baking until slices are puffed and coconut and bread are lightly browned, about 10 minutes longer.

Transfer slices to individual plates; allow 2 per serving. Spoon topping over bread, dividing it evenly among plates. Garnish with whole strawberries.

Per serving:276 cal.; 8.6g protein; 9.3g fat; 40g carbo.; 288 mg sodium; 160 mg chol.

Tropical topping. Peel, seed, and coarsely chop 1 large (about 1 lb.) ripe papaya. Peel and slice 2 medium-size (about 3/4 lb. total) firm-ripe bananas. In a bowl, gently mix papaya, banana, 1 1/2 cups hulled and sliced strawberries, 2 tablespoons sugar, 1 1/2 tablespoons lime juice, and 1 tablespoon orange-flavor liqueur (optional). If made ahead, cover and chill up to 2 hours.
COPYRIGHT 1991 Sunset Publishing Corp.

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On Toast, available at Amazon
We all love toast--it's the easiest, most delicious, and comforting food in the world. Here, Susanna Blake provides lots of delicious ideas for what to serve on toast--perfect for breakfast, brunch, lunch, or light dinner. Chapters include Breakfast Toast, with classics such a seggs Florentine on Toasted Muffins, Toasted Bagels with Cream Cheese and Smoked Salmon, and Creamy Scrambled Eggs on Rye. Try Bitesize Toast recipes such as Char-grilled Zucchini and Feta on Crisp Ciabatta with Lemon and Mint Dressing or Caramelized Shallots on Parmesan Toasts. Snack Toasts include Mushrooms on Toast, Panzanella Toasts, and Fresh Fig and Goat Cheese on Walnut Toast. Big toasts for a big appetite are Rare Beef Baguette with fresh mango salsa, char-grilled chicken avocado Baguette with tarragon Mayo, or Spicy Garlic-fried Potatoes and Chorizo on Sourdough. Indulgent Toasts are satisfyingly sinful: try Creamy Orange French Toast, Nutty Chocolate and Marsmallow Toast, of Marinated Berries on Toasted Brioche.
-Includes good basic toast recipe--plain toast, crostini, bruschetta, and delightful french toast.
-Easy, comforting. and delicious--perfect for breakfast or a light meal.
-Tempting photography by William Lingwood

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