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Posts Tagged ‘artisan bread’

cinnamon bacon chevre french toast

In breakfast, brekkie, brunch, culinary experiments on 04.22.12 at 5:28 pm

so i’m on a bit of a bacon kick these days… thanks to the noble efforts and enthusiasm of my good friend krysta who hosted baconpalooza this weekend! what’s baconpalooza, you ask? well, it was a fabulous soiree celebrating all things bacon… candied bacon, chocolate-covered bacon, stuffed bacon jalapenos, bacon & fig dip, bacon crackers, bacon caesars — everything bacon!

this morning, i figured i’d keep the bacon frenzy alive… and infuse a little bacon into one of my fave brunch standards — french toast! mmmm… bacon…

the bacon:
– heat up 2-3 tbsp water in large saucepan on medium heat
– add 4 strips of country-style bacon to pan
– lightly sprinkle 1 tsp ground cinnamon over bacon
– fry bacon in pan for a few min until slightly crispy on both sides (optional: sprinkle a bit more cinnamon after flipping the bacon.)
– remove from heat & set aside bacon on plate to cool
– pat bacon w/ papertowels to remove excess fat & oil
– reserve bacon fat in pan for cooking the egg-soaked bread (optional) 

i like to use wholewheat sourdough when i make french toast. the taste & texture of sourdough is perfect for this dish — soaking up the egg and complementing the flavourful toppings. my fave bread is the locally-made, artisan sourdough from sidewalk citizen bakery. (if you are in the calgary area, aviv’s artisan bread is a must-try!)

prep the toast:
– whisk 1 large egg & 1 tsp ground cinnamon in medium prep bowl
– soak 2 thick slices of artisan sourdough bread (on both sides, until egg mixture is absorbed into bread)

– melt 2 tsp of unsalted butter in large saucepan

(tip: no need to add butter to the pan, if you still have the leftover bacon fat in the pan.)

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caramel banana french toast

In breakfast, brekkie, brunch, culinary experiments, sweet treats, vegetarian on 11.06.11 at 1:08 pm

i think this just might one-up the PB&J sammy.

so i’ve been waiting for the perfect opportunity to try out the citrus-infused caramel spread that i brought home from my culinary travels to quebec this summer. and i can’t believe i waited this long to taste the caramel… it was like heaven on toast.

the citrus-infused caramel paired wonderfully with fresh bananas and this locally-made challah bread from itza bakeshop. it’s a bit of an unconventional french toast with the sunny-side-up egg filling, rather than the egg soaked in the bread. but what a way to do it up right with caramel for sunday brunch!

prep the toast:
– lightly spread unsalted buttter on the outside of 2 thick slices of fresh challah bread (or you can substitute with sourdough)
– melt 1 tsp of unsalted butter in large saucepan on high heat
– add both slices of challah to pan and toast each side until slightly toasted
– remove bread from pan & set aside

sunny-side-up!
– fry 1 large egg (sunny-side-up, yolk intact)
– remove egg from pan & set aside

the filling:
– 1 medium banana (peeled, sliced)
– spread caramel on the inside of each slice of toast
– add a thin layer of ricotta cheese
– add banana slices and sunny-side-up egg (sandwiched in between the toast, reserve some banana slices for topping)

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berry berry french toast

In breakfast, brekkie, brunch, culinary experiments on 10.16.11 at 9:53 am

it was all smiles at the breakfast table. berries, vanilla yogurt & fresh sourdough – wouldn’t that make you happy, too? :)

french toast was the name of the game for weekend brunch. the taste & texture of sourdough bread is perfect for french toast — soaking up the egg and complementing the flavourful toppings. i love the locally-made, artisan sourdough from sidewalk citizen bakery. there’s something really comforting about aviv’s artisan bread. pair that with some lovely greek yogurt and fresh berries and you’ve got some pretty stellar ingredients for a delish french toast!

prep the toast:
– whisk 2 small eggs w/ ground cinnamon in prep bowl
– soak 2 thick slices of artisan sourdough bread (on both sides, until egg mixture is absorbed into bread)

the filling:
– 2 tbsp strawberry greek yogurt (sandwiched in between toasted sourdough slices)
– 1/2 cup fresh strawberries (hulled & sliced, sandwiched in between, reserve some strawberries for garnish)

– melt 2 tsp of unsalted butter in large saucepan
– add sourdough slices to pan for 1-2 min on each side, or until egg-soaked bread is toasted golden brown.

(tip: if you have any leftover egg mixture in the prep bowl, feel free to pour it over the bread in pan at start of cooking.)

– double ingredient quantities above for 2 servings

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