NYC Brunch French Toast

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*** FOTO TO BE PLACED SHORTLY 

Photo Courtesy: Madrid Culinary Institute Le Cordon Bleu. 

In Spain, Easter Season brings those living on the Iberian Peninsula, day old thick slabs of homemade bread, lightly dipped in egg and then soaked in red wine and sautéed in olive oil sprinkled with sugar, called Torrijas. 
 In NYC, French toast, prepared similiarly, dipped lightly in egg, milk or cream and sprinkled with cinammon and served with a wide variety of fruits, and sprinkled with sugar has become a favorite prepared with Egg Bread or Raisin Cinammon bread. 

How do you prepare your French Toast ? 

 Le Cordon Bleu Madrid Culinary Institute:

 French Toast with Seasonal Berry Compote ...

Serves 2: 

The juice of 1 Lemon or Orange
500 grams of berries of choice or Tropical fruit of choice ( mango, pineapple for e.g. )
50 grams of Honey
2 or 3 eggs
70 ml. cream
1 pinch of cinammon
*** the recipe calls for 75 grams of sugar however, this is a bit much in my viewpoint 
4 pieces of raisin or cinammon or egg bread 
2 tblsps of powdered confectioner sugar
50 grams of sweet creamy style French butter

1) combine the sugar and 3 tblsps of the lemon or orange juice in a sauce pan and simmer to dissolve the sugar.
2) add the fruit of choice and stir caringly for 10 mins. or until the fruit are tender
3) Strain the fruit in a large bowl, reserving the juices and add the honey
4) heat the fruit with its juices and the honey in a sauce pan on a very low flame until well combined for 5 mins. - 7 mins.
5) Beat or whisk the eggs, with the cream and the cinammon and melt the butter in a sauté pan
6) dip the bread in the egg - cream mixture and sauté the bread until golden on both sides in the butter
7) Now, serve 2 slices of the sautéed golden bread on plates, and drizzle the fruit with its syrup on the bread along with a sprinkle of confectioner sugar dusted

*** serve with a Cava or Prosecco or sparkling wine or a Mimosa, a champagne with orange juice or a bloody mary ... 

*** This is a lovely brunch in bed, for the Mrs. or Misters ... 

Happy Brunching. 
ENJOY,
Marge.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: NYC Brunch French Toast Posted: 15 September 2012 at 09:53
	* FOTO TO BE PLACED SHORTLY Photo Courtesy: Madrid Culinary Institute Le Cordon Bleu. In Spain, Easter Season brings those living on the Iberian Peninsula, day old thick slabs of homemade bread, lightly dipped in egg and then soaked in red wine and sautéed in olive oil sprinkled with sugar, called Torrijas. In NYC, French toast, prepared similiarly, dipped lightly in egg, milk or cream and sprinkled with cinammon and served with a wide variety of fruits, and sprinkled with sugar has become a favorite prepared with Egg Bread or Raisin Cinammon bread. How do you prepare your French Toast ? Le Cordon Bleu Madrid Culinary Institute: French Toast with Seasonal Berry Compote ... Serves 2: The juice of 1 Lemon or Orange 500 grams of berries of choice or Tropical fruit of choice ( mango, pineapple for e.g. ) 50 grams of Honey 2 or 3 eggs 70 ml. cream 1 pinch of cinammon * the recipe calls for 75 grams of sugar however, this is a bit much in my viewpoint 4 pieces of raisin or cinammon or egg bread 2 tblsps of powdered confectioner sugar 50 grams of sweet creamy style French butter 1) combine the sugar and 3 tblsps of the lemon or orange juice in a sauce pan and simmer to dissolve the sugar. 2) add the fruit of choice and stir caringly for 10 mins. or until the fruit are tender 3) Strain the fruit in a large bowl, reserving the juices and add the honey 4) heat the fruit with its juices and the honey in a sauce pan on a very low flame until well combined for 5 mins. - 7 mins. 5) Beat or whisk the eggs, with the cream and the cinammon and melt the butter in a sauté pan 6) dip the bread in the egg - cream mixture and sauté the bread until golden on both sides in the butter 7) Now, serve 2 slices of the sautéed golden bread on plates, and drizzle the fruit with its syrup on the bread along with a sprinkle of confectioner sugar dusted * serve with a Cava or Prosecco or sparkling wine or a Mimosa, a champagne with orange juice or a bloody mary ... * This is a lovely brunch in bed, for the Mrs. or Misters ... Happy Brunching. ENJOY, Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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