Sunday, May 20, 2012
Strawberry Rhubarb French Toast with Pistachio Cream
Sweet soaked french bread layered around seasonal rhubarb and fresh strawberries, baked until golden brown and served with a thick, rich pistachio cream.
One Year Ago Today Quick Canning Items- Strawberry Preserves, Pickled Chard Stems, Grilled Vegetable Salsa & Potato Salad with Celery Lemon Butter
Strawberry Rhubarb French Toast
12 oz silken tofu
3 cups almond milk
1/2 cup organic cane sugar plus 3 tbl
2 tsp vanilla extract
1 tsp cinnamon
1 loaf french bread, small-medium dice
2 stalks rhubarb, small dice
2 cups quartered strawberries
1 tbl cornstarch
3 tbl water
Blend the tofu, almond milk, 1/2 cup sugar, vanilla and cinnamon together until smooth.
Pour over the bread and let sit for at least an hour to overnight. If only soaking an hour or so, press a smaller weighted plate or bowl on top of the bread to make sure the bread stays submerged the entire time.
Preheat the oven to 350. Grease 1-6" casserole dish.
Toss the rhubarb and strawberries with 3 tbl of sugar and cornstarch. Transfer to a small pot and add the water.
Cook over medium heat until the berries have released their juices and the rhubarb is soft but not mush.
Layer half of the bread in the bottom of the dish, pressing down to compact.
Pour the rhubarb mixture over the bread and top with the remaining bread. Press down on the bread again to compact the mixture and bake for 45-50 minutes until browned.
1/2 cup raw cashews
1/2 cup raw pistachios
1/2 cup coconut oil, melted
2-3 tbl maple syrup, to taste
1 tsp vanilla
Soak the cashews and pistachios in room temperature water for one hour to overnight. Drain and transfer to a blender. Blend for 2-3 minutes until you can break the nuts down as much as possible. Add the oil, maple and vanilla and continue blending until the mixture is thick and smooth.