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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Challah French Toast with Cranberry-Apple Compote

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Challah French Toast with Cranberry-Apple Compote Empty Challah French Toast with Cranberry-Apple Compote

    Post by Lobo Sat 13 Feb 2016, 11:04 pm

    Challah French Toast with Cranberry-Apple Compote Img27l
    Challah French Toast with Cranberry-Apple Compote
    Challah French Toast with Cranberry-Apple Compote Translucent
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 4
    Always choose a firm-textured, flavorful bread for the best French toast. Slices of gold, egg-rich challah are a good choice because they soak up the batter yet retain their shape during cooking. The addition of maple syrup to the batter both flavors it and promotes browning.






    • 199

    Ingredients:

    For the cranberry-apple compote:  


    • 2 apples, such as Granny Smith or Baldwin, peeled, cored and cut into 3/4-inch pieces 
    • 1 cup fresh or thawed frozen cranberries 
    • 2 Tbs. sugar 
    • 1/2 cup fresh orange juice 
    • 2 slices fresh ginger, about 1/4 inch thick 
        
    • 3 eggs 
    • 3/4 cup milk 
    • 2 Tbs. maple syrup 
    • 1 tsp. ground cinnamon 
    • 1/8 tsp. salt 
    • 1 Tbs. unsalted butter  
    • 8 slices day-old challah, each 3/4 inch thick, with crusts 

    Directions:

    To make the compote, in a nonreactive saucepan over medium heat, combine the apples, cranberries, sugar, orange juice and ginger. Cover, bring to a simmer and cook, stirring occasionally, until the apples are soft when pierced with a fork, about 15 minutes. Serve the compote warm, or chill in the refrigerator and serve cold. Or, store in an airtight container in the refrigerator for up to 3 days.

    In a bowl, whisk together the eggs, milk, maple syrup, cinnamon and salt. Pour the batter into a baking dish.

    In a large fry pan over medium heat, melt half of the butter and continue to heat until it foams but does not brown.

    Place 4 of the bread slices in the egg mixture and let stand for 5 seconds. Turn and let stand for 5 seconds more. Using tongs, lift the slices from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan. Cook until browned, about 3 minutes. Turn the slices over and cook until browned on the other side, about 2 minutes more. Using clean tongs, transfer the French toast to a warmed platter. Repeat with the remaining butter, batter and bread slices.

    Serve immediately, accompanied by the cranberry-apple compote. Serves 4.

    Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

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