Saturday, February 01, 2014

Sparkling Peachy French Toast

I apologize for the poor phone photograph.  They're still delicious!
 First off, I apologize for the awful photo: my camera batteries were dead and it was the end of Week 1 in the French Riviera, so I had to take it with my iPod.  There was simply no way to take that photo beautifully because the syrup was so shiny...and delicious.  

Week 1 of study abroad, I purchased a lovely peach wine.  I bought a different peach wine one the end of the week, because the one I had previously bought was out of stock.  The new wine wasn't very good- tasted more like ethanol with peach flavouring- so I decided too cook with it.  BEST DECISION EVER.  I had a craving and decided to use it to make this lovely French toast, and while the wine as a drink was nasty, as cooking material it is just suberbThis makes an excellent snack, breakfast, brunch, or dessert, and was only the first food I made with the peach wine. 
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Sparkling Fruity French Toast
Makes 4 slices, about 15 minutes

4 slices artisan bread, cut to about 1cm thickness (I used a whole wheat olive oil loaf with whole seeds in it)
1 tbsp butter or olive oil for cooking
1 egg
1/4 cup sugar
1/3 cup milk
1/2 cup peach or other clear fruit wine or juice
1 tsp cinnamon (optional)
1/2 cup walnuts (optional)
1/4 cup extra wine or juice, for syrup sauce

Heat skillet and butter or olive oil for cooking toast, and a small non-stick pot with for sauce.  Beat egg in small bowl.  Add sugar and mix loosely, then add milk and wine or juice and mix well.  Add cinnamon and HALF of the walnuts, if desired.  When butter in skillet is hot, dip bread slices into egg mixture (make sure to pick up some of the walnuts onto the bread!  The nutty taste will toast into the bread.  Cook on medium-low heat, until each side is thoroughly cooked but inside is still slightly tender, about 7 minutes. Pour leftover egg mixture into the pot (or wait for the skillet) for syrup.  Add extra wine or juice if desired.  Cook on medium-high heat for about 5 minutes or until sauce is thick and syrupy, stirring constantly.  Sauce should be thick but liquidy and still drip runnily off a spoon, and wine or juice should no longer be distinguishable.  Stir in walnuts and remove from heat.  Serve over French toast.  Garnish with fresh fruit if desired.

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