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!
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
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
- 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.
- Heat skillet over medium heat. Add 1 to 2 teaspoons of butter, swirl to coat.
- 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.
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