Cabiny Inspiraition: French Toast Redux

 

 
Last week was a week full of great food! There is a wonderful grill up at the cabin the Hubby and I had no shortage of ways to utilize said grill. One that I'm most proud of: Grilled French Toast with a grilled fruit compote.

waiting for breakfast :)

Via Wikipedia:
Compote (French for "mixture") is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat.

It honestly took a few tries, and some experimentation with different densities of bread. My compote (though I feel not a true compote since it was not a thick syrup but a light one) also went through a few changes, it started out simple with two fruits and ended as a medley of sweet and fruity goodness.

Three things to remember with this dish: 1) timing is everything!! 2) Keep your eye on it!!! and 3) the type of bread you use matters! To soft and it'll fall apart... you need a good sturdy bread to hold up on a grill.

Grilled French Toast with Grilled Fruit Compote: (serves 2 - 4) 

Banana French Toast Mixture:

• 1 large banana (or two small)
• 1/2c vanilla almond milk (or other non dairy milk)
• 1t vanilla extract
• 1t cinnamon
• 1/4t cloves
• 1/4t nutmeg
• 1T maple

Fruit Compote:

• 1 apple chopped
• 1 peach chapped
• 1/2c fresh or frozen blueberries (I used fresh)
• 1/2c fresh or frozen raspberries (I used frozen)
• 1T cinnamon
• 1-2T maple syrup
• 1/2 of an oranges worth of juice

Remaining Ingredients:

• 5 - 6 slices of Food For Life's Ezekiel 4:9 bread

Skip this step if you're using over ripe banana(s)
Preheat oven to 350. Place whole banana (skin and all) on cookie sheet and place in oven for 10 to 15 minutes or until skin is black (not burnt, banana will look very overripe, super dark brown). Remove banana from oven and allow it to cool 10 minutes (or until cool enough to handle).

Peel banana into blender, add almond milk through maple syrup to blender and puree until smooth. Pour mixture into a shallow dish and set aside.

Turn the grill on, and set it to somewhere around 325. While it's warming up chop up the apples, and peaches. Take a sheet of foil and spray with cooking spray. Place apple and peach pieces in the center and top with blueberries and raspberries. Spray again quickly with cooking spray and sprinkle with cinnamon. Then drizzle with maple syrup and orange juice. Fold the foil up so that it incloses the fruit and place on the rack above (but not on) the high (or near but not directly on the high heat area). Let it sit in the grill around 10-15 minutes.

Slice 5-6 slices of Ezekiel bread in half (I find them must easier to work with like when they're halved), dip into the banana mixture and place on the grill (on the high-er heat area). Keep your eye on them, I can't remember exactly but I believe it was around 4 minutes for the first side and after you flip them, less time for the second side. Serve with walnuts, more syrup (if you desire) and possibly powdered sugar? (the hubby's idea)

Hahaha, still loving this album! So deal with it :)