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BREAKFAST BAKLAVA FRENCH TOAST

Use day-old bread like challah or Tsoureki (Greek Easter Bread) (see recipe in Chapter 3) to make this
French toast.
Serves 2
3 large eggs
2 tablespoons orange juice
1 teaspoon grated orange zest
⁄ teaspoon vanilla extract
⁄ cup plus 1 tablespoon honey, divided
2 tablespoons whole milk
1 ⁄ teaspoons ground cinnamon, divided
⁄ cup walnuts
⁄ cup blanched almonds
⁄ teaspoon ground cloves
1 tablespoon sugar
2 tablespoons white bread crumbs or ground melba toast
4 slices bread
2 tablespoons unsalted butter
1 teaspoon confectioners’ sugar

  1. In a large bowl, whisk together eggs, orange juice, zest, vanilla, ⁄ cup honey, milk, and ⁄ teaspoon
    cinnamon. Reserve.
  2. Put the walnuts and almonds into a food processor, and pulse until they are finely crumbled. Transfer the nuts to a bowl and add the cloves, ⁄ teaspoon cinnamon, sugar, and bread crumbs. Stir to
    combine.
  3. Sandwich half of the walnut-and-almond mixture between 2 slices of bread. Repeat with the remaining 2 slices. Carefully dunk both sides of the sandwiches into the egg mixture. Make sure the
    egg mixture soaks into the bread.
  4. Add the butter to a large skillet over medium heat, and heat for 30 seconds. Add the sandwiches and
    fry for Two minutes per side or until golden.
  5. Carefully cut the French toasts diagonally and serve them dusted with confectioners’ sugar.
  6. Drizzle the tops with the remaining honey and sprinkle with ⁄ teaspoon cinnamon. Serve
    immediately

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MUSHROOM STRAPATSATHA WITH HALLOUMI AND CRISPY BACON

TIGANITES