Brunch could not get any tastier!
Pear Agave Compote
2 small bosc pears, chopped
1 Tbs agave nectar
½ tsp ginger powder
1 Tbs water
1½ tsp finely chopped crystalized ginger (optional)
French Toast
6 slices whole wheat challah
2 eggs and three egg whites
¼ cup low fat milk
pinch of salt
3 Tbs butter
Compote Instructions:
Combine all ingredients in a small sauce pan and cook over low heat, stirring regularly, until the pears soften and soak up the fragrant ginger liquid. Adjust by adding small amounts of more water and agave, until you reach a consistency you like.
French Toast Instructions:
Using a serrated bread knife, cut challah into six ¾-inch slices, set aside.
In a deep bowl, crack the two eggs and three egg whites. Add milk and salt, and whisk with a fork until combined.
Pour mixture into a pie dish or 9-inch baking dish. Submerge bread in egg mixture until it is coated well on each side. Don’t let it sit too long in the mixture, or it will start to fall apart!
Melt 1 Tbs of the butter in a skillet until bubbling, but not brown. Fry egged bread slices on each side until brown.
Add another tablespoon of butter and repeat until all the bread is cooked.
Serve warm topped with pear compote and drizzled with maple syrup.
Make the compote first, and while it’s cooking, make your french toast. You can the finished toasts on a baking sheet in the oven at 200 degrees or less to keep them warm while you finish.
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