Wednesday, December 5, 2012

Gingerbread French Toast with Pomegranates, Pecans & Orange Cream

'Tis the season for all things gingerbread, right? Why not venture outside the world of cookies and quickbreads and delve into french toast simply spiced to taste just like the traditional taste you are craving. Serve this for breakfast, or even better, breakfast for dinner!

Seasonal spiced french toast with hints of molasses, ginger, cinnamon and allspice. Served with orange scented yogurt, toasted pecans and tart pomegranate seeds. The ultimate in holiday breakfasts!

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Gingerbread French Toast
serves 2
1 1/2 cup almond milk
1/4 cup soft silken tofu
3 tbl organic light brown sugar
1 tbl cinnamon
1 tbl molasses
2 tsp ginger
1 tsp nutmeg
1 tsp vanilla extract
1/2 tsp allspice
1/8 tsp ground cloves
1 baguette, 1/2" diagonal slices
2 tbl coconut or canola oil
1/2 cup roughly chopped, toasted pecans
1/4 cup pomegranate seeds
organic powdered sugar, to dust

In a blender, combine the milk, tofu, brown sugar, cinnamon, molasses, ginger, nutmeg, vanilla, allspice and cloves. Blend until smooth. Soak bread in this mixture for 5-10 minutes.
Saute in oil until golden brown on both sides, 10 minutes total.
Garnish with orange cream, pecans, pomegranate seeds and powdered sugar.

Orange Cream
4 oz soy or coconut yogurt
1 tbl orange zest
2 tsp maple syrup

Combine all of the ingredients.

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