Savannah's Inn-Site
April 2009
Brought to you by the Foley House Inn
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Greetings!
Tropical French Toast is on this month's menu. French toast originated as a way to use day-old or stale bread (some
breads, French bread especially, become stale after one day). Whereas a stale, crunchy bread might seem unappetizing, soaking the
bread in eggs and frying it solved that problem. We only use fresh bread at the Foley House but if you don't, we won't tell.
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| Tropical French Toast
*1 loaf of Sweet French Bread (1 pound),
cut into cubes
*10 eggs
*2 cups milk
*1 can coconut milk
*1 Tablespoon vanilla
*½ teaspoon ground cardamom
*¼ cup sugar
Grease a 13x9x2 inch pan. Spread bread cubes over the bottom of the pan.
In a blender combine the eggs, milk, coconut milk, vanilla, cardamom, and
sugar. Pour mixture evenly over bread, pressing cubes down to make sure they
are soaked. Cover with foil and refrigerate overnight.
In the morning, preheat oven to 350. Bake for
approximately 60 minutes, until puffed and golden and the center is set. Serve
with a dollop of Banana Pineapple Syrup or drizzle with Maple Syrup.
Banana Pineapple
Syrup:
In a large sauté pan over medium heat, stir together 3 tablespoon
unsalted butter, ½ cup brown sugar, ½ cup maple syrup, 1 tablespoon dark rum
(or ¾ teaspoon rum extract), and ¼ teaspoon cinnamon. When mixture is syrupy,
add 1 ½ cups banana cut into ½"-thick slices, and 1 ½ cups pineapple chunks.
Toss fruit in syrup just until heated through, 1 minute.
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