Raspberry and Banana French Toast
Under the names suppe dorate, soupys yn dorye, tostées dorées, and payn purdyeu, the dish was widely known in medieval Europe. For example, Martino da Como offers a recipe. French toast was often served with game birds and meats. The word “soup” in these names refers to bread soaked in a liquid, a sop.
The usual French name is pain perdu (French: [pɛ̃ pɛʁdy] (About this sound listen), “lost bread”, as it is a way to reclaim stale or otherwise “lost” bread. It may also be called pain doré “golden bread”. The term pain perdu was formerly used metaphorically to mean sunk costs. A fourteenth-century German recipe uses the name Arme Ritter (“poor knights”), a name also used in English and the Nordic languages. Also in the fourteenth century, Taillevent presented a recipe for “tostées dorées”.
Strawberry and Banana Stuffed French Toast
Slices of bread are soaked or dipped in a mixture of beaten eggs, often with milk. Sometimes sugar, cinnamon, nutmeg, or vanilla are added to the mixture.
- 3 cups hulled and quartered strawberries
- 1/4 cup granulated sugar
- 1 cup Grand Marnier
- 1 cup granulated sugar
- 3 pcs eggs
- 8 ounces whipped cream cheese
- 1 cup fresh strawberries
- 1/4 cup strawberry jam
- 1 cup sliced fresh bananas
- 4 pcs toast
For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.
For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.
For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.
Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.
Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners' sugar. Drizzle with the Grand Marnier syrup.
Original Recipe: FoodNetwork
Slices of bread are soaked or dipped in a mixture of beaten eggs, often with milk or cream. Sometimes sugar, cinnamon, nutmeg, or vanilla are added to the mixture.