Skip to main content

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!



Cashew Crusted French Toast with Cherry Compote

Cashew Crusted French Toast with Cherry Compote

Author:

ingredients:

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

instructions:

  1. 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.
  2. Heat skillet over medium heat. Add 1 to 2 teaspoons of butter, swirl to coat.
  3. 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"
cherries, cashews, french toast
Breakfast, Brunch
American
Created using The Recipes Generator
Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more