Whatever. I’m not really so fancy-pants as all that. I did make French toast for dinner tonight that tasted of somewhere I’ve never been. And it was GOOD.
I will say this. You could make this *more* tropical. I used rice milk as the main liquid in my batter, because I thought it was already going to be on the thicker side, but next time, I think I would use coconut milk and thin it with some pineapple juice. You could also add shredded coconut to the batter. They tasted so good, though, that I would say those would enhance, but this French toast is already yummy.
Pain perdu tropical
- 7 slices whole wheat sourdough (recipe follows)
- 1 very ripe banana
- 3 tbsp brown sugar (recipe follows)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup rice milk
- 1 tbsp olive oil
- 1/4 tsp freshly grated nutmeg
- 1 cup white whole wheat flour
Preheat a large cast iron pan over medium heat. Mash the banana with a fork in a large bowl. Add the brown sugar to macerate and make the banana break down a little easier. Add the extracts, rice milk, olive oil, and nutmeg, and stir and mash until pureed. Add the flour and stir with a wooden spoon. Dunk your slices of bread in the batter until well coated.
Spray the skillet with cooking spray, and place the battered bread into the pan. Let brown on each side, then set aside. Serve with maple syrup. Duh.
No-Knead Whole wheat sourdough
I make this bread at least once a week, sometimes twice. It is so good and SO FREAKING EASY. You need the simple ingredients, a bowl, and a wooden spoon. That’s IT.
- 1 1/2 cups white whole wheat flour
- 1 1/2 cups bread flour
- 1 1/2 tsp table salt
- 1/2 tsp instant yeast
- 1 2/3 cups cool water
- Extra flour for preventing sticking
Place the flours, salt, and yeast in a large bowl and whisk to combine. Add the cool water, and stir with a wooden spoon. When the dough is moist and well mixed, place in a large oiled bowl, cover, and place in a warm place for 12 to 18 hours. Remove the towel, Generously flour a board and dump the dough on top of it. Generously dust the top of the bread with more flour, then fold over several times. Cover and let rise another 2 hours. Preheat the oven and a Dutch oven with a lid to 450 degrees for a half hour. Dump dough into the preheated Dutch oven, cover, and bake for 30 minutes. Remove lid and bake for another 10 to 15, until crust in golden brown. Let cool completely before slicing or monkeys will fly out of your behind.
Okay, it’s super lame that I’m posting this recipe, but most people have never made their own brown sugar, and I’m telling you. IT IS HIGHLY SUPERIOR to the store bought stuff.
- 1 cup granulated sugar
- 2 tbsp blackstrap molasses
Put ingredients into a large bowl and stir for about 5 minutes or so until the molasses is completely integrated into the sugar. Store in an airtight container. Enjoy.