Monday, July 20, 2015

Cashew Crusted French Toast with Cherry Compote

While looking at recipes for the cherry challenge, I ran across this Cashew Crusted French Toast with Cherry compote.  Both of my guys are allergic to tree nuts, so I knew this would have to be a meal for a night when I was on my own.   Tonight was that night  :)  

Easy to put together, and absolutely delicious.    I scaled down the recipe and used Italian bread, I couldn't find the challah.    Pics were rushed as I couldn't wait to eat!   Thanks so much to Megan at The Country Cleaver for this absolute treat of a meal!


                     
* Exported from MasterCook *

             Cashew Crusted French Toast with Cherry Compote

For the Compote
  1               cups  Cherries -- pitted
  1              Tbsp  Sugar
1/4t cinnamon

For the french toast
 4 slices Italian bread, cut on the diagonal, about 1 1/2" thick
 3                    Eggs -beaten
   1/4c        Milk
  1/2                tsp  Vanilla
  1/4               tsp  Cinnamon
    dash         Nutmeg
 1              Tbsp  Sugar
1 to 2 teaspoons butter
1/4  cup  Crushed Cashews, in a shallow pan

Combine cherries, sugar and 1/4t cinnamon in the food processor.   Pulse to desired consistency.  Whisk together eggs, milk, vanilla, 1/4t cinnamon, dash nutmeg and sugar.

Heat skillet over medium heat.   Add 1 to 2 teaspoons of butter, swirl to coat. 

One at a time, dip both sides of bread into the egg mixture.   Place on the skillet and cook until golden brown.  Remove and put uncooked side down onto crushed cashews, pressing lightly.    Return to skillet, cashew side down and cook until it is golden brown.     Serve with cherry compote spooned over the top.

  "http://www.countrycleaver.com/2013/06/cashew-crusted-french-toast-with-cherry-compote.html"

Yield:
  "4 slices"


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