merry xmas! this morning ill be whipping up a batch of this super-simple-low-stress festive-as-hell french toast for myself and my vegan holiday guest. My mom had some leftover fresh cranberries after making cranberry sauce for tonights dinner so i whipped up some cranberry maple syrup, which is delicious, impressive and really easy to make. heres a recipe for both the cran-syrup and the french toast. seasons greetingz.
(makes 4-6 slices)
2-3 cups fresh cranberries
2 cups grade A maple syrup
pinch of cinnamon
loaf of fresh crusty white bread, thickly sliced
2 cups silk nog
3 tablespoons syrup
5 tablespoons flour
pinch of cinnamon
dash of vanilla extract
margarine and cast iron skillet (for cooking)
making the compote is super easy, just pour your cranberries in a dry sauce pan and turn the heat to low. they will slowly start to pop and get juicy as their interiors heat up and they burst. cook them for about 10 minutes, or until most of them have popped, then add the syrup. stir to incorporate and allow syrup to heat up, so that its nice and warm when you pour it on your french toast. what you don’t use you can always store in a jar in the fridge.
slice your fresh crusty white bread thick, and mix all other ingredients together in a bowl. whisk the flour in quickly tablespoon by tablespoon to avoid clumping. stab each slice of bread a few times with a fork to aerate it and make it more susceptible to soaking in the batter. soak your bread in the batter for a few minutes on each side. this part of the process is the most important one for the success of your french toast if you ask me; if it soaks for too long the center will loose firmness and get sloppy and no amount of time in the skillet will bring it back from mushy mess, and not long enough and the center will remain just bread, and so the french toast will be dry and hard. so keep an eye on your slices when they’re in the batter and be prepared to lift them out at just the right moment and throw them onto the skillet. your skillet should be hot enough so that when you throw a bit of margarine in it sizzles and bubbles, which should also happen when you start to cook the french toast. once one side is golden brown, flip your slice. i flip a few times to ensure even cooking while i take my french toast from golden brown to caramelized kind-of-burnt brown. plate and drizzle with cranberry compote syrup and powdered sugar!
these days im trying to cook more meals that dont have a carbohydrate element in them, i.e. rice, other grains, oats, cereal, bread, and this deliciousness is what i came up with this morning for breakfast. its a bed of lightly sauteed and steamed kale and chard, with a diced tomato, basil, olive oil and salt mixture (this was originally made to go on top of bruscetta for the party, but there were leftovers…) and quick fried vegan sausage on top. and of course, i sprinkled some everything mix on top! if youre ever looking for a 10 minute one pan healthy and hearty vegan brunch item, try this out.