Como Bread French Toast with Sautéed Fruit
Back to Recipe Archive
Toast
4 eggs
1 cup milk or light cream
¼ cup orange juice
½ lemon juice from lemon
½ tsp. vanilla
8 slices Grand Central Como Bread
Butter, for griddle
Fruit
1 tbsp. butter
1 cup sliced strawberries or raspberries (fresh or frozen)
1 cup sliced green apple
1 cup canned Mandarin orange sections or sliced fresh orange
1 cup raspberry jam
4 tbsp. Brandy/Rum or Cointreau
½ tsp. cinnamon or nutmeg
To Prepare:
Beat eggs with wire whip, stir in milk, sugar, juices and flavorings. Place slices of bread in shallow pan and pour egg mixture over. Rotate slices so custard is absorbed equally.
(Can sit for an hour or more)
Melt butter in sauce pan and sauté fruit lightly until liquid is reduced by half and fruit soft. Add jam, liqueur and spice. Reduce heat and stir gently until fruit is hot. (may be made ahead to this point…like the night before!)
Drain toast. Cook on buttered griddle till brown, turning once. Toast will "soufflé" or puff slightly when done.
To Serve:
Place toast on plate, top with sautéed fruit (re-heat if made ahead) and sprinkle with powdered sugar.
Serves 4-6 (depending on appetite!)
