Dessert French Toast with Fruit Recipe

Dessert French Toast with Fruit

from Solo Suppers by Joyce Goldstein

Ingredients:

1 egg
1/3 to 1/2 cup milk 1/4 teaspoon vanilla or almond extract 1 slice firm white bread, such as old-fashioned white, brioche, or challah, about 1 inch thick, crusts removed, and trimmed neatly into a round or square
1/4 cup dried bread crumbs
1/4 teaspoon ground cinnamon
2 teaspoons sugar, plus more to taste
1 1/2 tablespoons unsalted butter, plus more as needed for fruit
1 apple, peach, or banana or 1/3 cup sliced strawberries
Flavorful honey as needed
Crème fraîche for serving

This and many other wonderful recipes may be found in
Joyce Goldstein's
Solo Suppers from Chronicle Books

In Spain, this dessert is called torrijas and is served drizzled with a simple syrup. In France, it is called pain perdu and is often topped with a compote of sautéed apples. Berries, sautéed peaches, and brandied cherries are other topping options. French toast makes a particularly comforting ending to a light supper, although you might also enjoy it for a solo Sunday brunch.

In a shallow bowl, whisk the egg until blended, then whisk in the milk and vanilla extract, using the larger amount of milk if the bread slice is particularly thick. Add the bread and let it stand until it has absorbed all of the liquid. On a plate, stir together the bread crumbs, cinnamon, and 2 teaspoons sugar. Dip the bread slice in the crumb mixture, coating both sides evenly.

In a sauté pan, melt the 1 1/2 tablespoons butter over medium heat. Add the bread and fry, turning once, until golden brown and slightly crusty on both sides, about 6 minutes total. Remove to a warm plate.

If using an apple, halve, core, peel and slice. In a sauté pan melt 1 1/2 tablespoons butter over medium heat. Add the apple slices and sauté, turning as needed, until tender, 4 to 5 minutes. Add honey or sugar to taste.

If using a peach or banana, peel, pit if needed, and slice. Warm 2 tablespoons honey and 1 tablespoon butter over medium heat. Add the fruit and turn the slices in the warm honey-butter mixture for a few minutes, but do not cook them.

Spoon the warmed fruit or strawberries over the bread. Top with a dollop of crème fraîche. Eat warm.