Sunday, February 1, 2009

Breakfast at Dinnertime

A couple weeks back I decided to have breakfast at dinnertime...but "breakfast for dinner" just doesn't quite sound right.

I'm still working on french toast - it's tough to get it perfectly balanced - crunchy and moist, not too much or too little's deceptively simple.

Essential Baking Co. Raisin Pecan Loaf Orange-Cinnamon French Toast
served with orange slices, powdered sugar, and a drizzle of decadent vanilla and dark brown sugar caramel sauce

It was pretty yummy, but by far the best part was the vanilla caramel sauce - deliciously rich. I'm not too experienced with making caramel, but I winged it based on a similar sauce from the Walnut Gateau I made just a few days prior. I caramelized the sugar in butter, then added in whipping cream until the consistency was just right. A splash of vanilla and bam! Done. Healthy? No way. Yummy? ohh yes.

It's a work in progress to be sure, but it is a great use for day old bread. This loaf thanks to my buddy Nate, who knows the ins and outs of the bread dumpster!

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