Spiced French Toast With Roasted Pineapple Recipes

ROASTED PINEAPPLE SPICED RUM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Arrange pineapple slices in an even layer on prepared baking sheet.
• Roast pineapple in the preheated oven until tender, about 45 minutes. Let cool until easily handled, 20 to 30 minutes.
• Transfer cooled pineapple to a container. Top with rum.
• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Add seeds and scraped pods to the container. Stir in raisins, cinnamon sticks, orange zest, vanilla extract, peppercorns, allspice berries, nutmeg, star anise, and cardamom.
• Seal container and store in a cool, dark place. Mix every day, removing any spice that becomes too dominant for your taste, until rum reaches desired flavor, 5 days to 2 weeks. Strain through a fine-mesh sieve. Strain again through a coffee filter. Discard whole spices; reserve strained fruit.

MADE-OVER FRENCH TOAST WITH SPICED PEARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Stir 3 tablespoons honey, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together in a small bowl; spread evenly into the bottom of the prepared baking dish. Arrange the sliced pears in 2 rows.
• Beat the eggs, milk, 1 tablespoon honey, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together in a shallow dish; soak each piece of bread in the egg mixture and arrange atop the pears.
• Bake in the preheated oven until the bread is set and golden brown, about 20 minutes.
• To serve, cut into squares and use a thin, flat spatula to lift each portion out of the pan and turn pear side up. Sprinkle with toasted almonds and drizzle with any syrup left in the baking dish.

COCONUT FRENCH TOAST WITH SPICED ROASTED PINEAPPLE

Steps:

• Whisk the eggs, coconut milk and vanilla together in a wide, shallow bowl. Dunk the brioche slices into the mixture, letting each sit in the bowl for 1-2 mins on each side to soak up the liquid. The mixture should be completely absorbed by the brioche before cooking.
• Heat the oven to 200C/180C fan/gas 6. To prepare the pineapple, cut away the skin, leaves and any eyes, then slice the flesh into long, chunky pieces (you'll need about three per person). Cut out the tough core and discard. Place the pineapple pieces in a small baking dish, drizzle over the maple syrup and sprinkle with allspice. Roast for 15 mins, turning halfway through and brushing with the sticky syrup in the dish.
• Meanwhile, melt the butter in a frying pan over a low-medium heat until foaming. Scatter the desiccated coconut over a plate, and dip in each side of the soaked brioche slices to coat. (The bread will be very delicate, so do this carefully.) Cook the brioche slices for 3-4 mins on each side until golden and cooked through. Divide between two plates, then top each with a dollop of yogurt, three of the roasted pineapple pieces, then drizzle over any juices from the roasting tin.

SPICED FRENCH TOAST WITH ROASTED PINEAPPLE

Steps:

• Heat oven to 200. Whisk together milk, eggs, sugar, oragne zest, vanilla extract, cinnamon, and nutmeg in a large shallow dish. Dip bread slices in egg mixture, coating each side and letting the excess drip off. Heat a large frying pan over medium heat and add butter. When butter foams, place a single layer of soaked bread slices in the pan and cook until golden brown on one side, about 3 minutes; flip to brown the other side, about 3 minutes more. Place the cooked French toast on an ovenproof plate or baking sheet and keep warm in the oven while you finish cooking the rest. To serve, place two or three slices of French toast and several slices of roasted pineapple on each plate. (Reserve extra pineapple for another use.) Spoon spiced pineapple juices over the top and, depending on your mood, add a scoop of vanilla ice cream.