Multi-layer French Toast Bake: Naughty or Nice?

Welcome D.A.T. Chef!
Hello everyone! So, exciting changes on tastearoo! I’ve partnered up with a college friend to provide you guys with a little diversity in recipe ideas. I’m super excited about this, Clarel aka D.A.T. Chef will be posting his own creations on tastearoo, so you can expect something from him twice a month. This is his first recipe post and doesn’t it look amazing? I’m definitely trying this! Ok, Take it away…

Layered French ToastMorning or Anytime Snack
I am a breakfast-and-anytime-snack type of guy which led me to dream (yes, I dream about food and recipes from time to time, that’s what real foodies do) about this multi-layer french toast recipe. In my dream there were three things that kept going through my head; breakfast, snack, and lasagna (which I interpreted as something with different layers of flavors). After writing down the recipe I had dreamt about, I challenged myself to come up with a healthier alternative that’s just as flavorful. This led to the “no carb” version of this multi-layer french toast recipe. So with that said I’m sharing my delicious dreams with you and hope that you will enjoy it.
Prep:

  • Thoroughly wash and thinly slice 6 jumbo size strawberries
  • Thoroughly wash ½ cup of blueberries
  • In a food processor, add 1/3 cup of pecans, walnuts and 1 ½ tbsp of raw sugar until finely chopped
  • Take out two sets of loaf baking pans
  • Lightly grease the bottom of one of the pans with Smart Balance butter (or any choice of butter will do)
  • Choice of fruit jam (for both recipes, I used my homemade jam with Papaya, Amaretto Ciroc, dried cranberries and blueberry)

Preheat the oven at 425 degrees

Naughty: Multi-layer French Toast Bake
(bake time approx. 20-25mins)

Ingredients: 
· 2 eggs
· 1 1/2 cup of light cream
· 2 French Bread loaves (sliced in half)
· 1 tsp of Vanilla extract
· 1 tsp of nutmeg
· 1 tbsp. of cinnamon
· Pinch of salt
· Orange Zest
· Dry Cranberries
· 1 banana
· Homemade Jam (or any fruit jam)
· Strawberries, sliced
· Blueberries
· Raw Sugar
· Amaretto Ciroc (optional)
layered french toastInstructions:
Mix all of the liquid ingredients together. Once all of the liquid ingredients are completely mixed, take the sliced bread and submerge it into the liquid mixture. Make sure to coat both sides of the bread well. Squeeze out any extra liquid back into the (you don’t want the bread to be drenched in liquid batter). You will repeat this step for all three remaining slices.

Now take your first slice of bread and place it on the bottom of the non-greased pan and press down on it until it covers the bottom base of the pan (this is your base). Take the fruit jam and spread it on top of the bread. Take your second slice of liquid coated slice of bread and place it on top of the jam. Press down so that it spreads out and covers the entire pan. Take a few blueberries and place them on top of the bread. Add the third layer of liquid coated slice of bread and press down like you did previously. Grab several strawberries and start layering them on top of the bread until it covers it. Add the fourth and final layer of liquid coated slice of bread and press down until it spreads and covers the entire pan. Make sure there is at least an inch of space from the top of the pan to the top layer of the bread. The reason being is that while the French toast bake, it will rise about an inch or so. Now zest a few orange peels on top of the bread and layer on top of that two slice bananas. Add a few dry cranberries. Take a butter knife and insert several holes within the French toast. This will create a vent for and ensure that the inside is cooked all the way.

Once the French toast has baked completely, sprinkle some Amaretto Ciroc on top and sprinkle raw sugar. If you have a blowtorch, caramelize the sugar.

Nice: Low Carb Dessert Cake
(bake time approx. 20-25mins)

Ingredients:
· 2 eggs
· 1 tsp of raw sugar
· 1 banana
· Homemade Jam (or any fruit jam)
· Dry Cranberries
· Orange Zest
· Blueberries
· Amaretto Ciroc
· Chopped Nuts
· 1/3 cup of the liquid mix from the Multi-layer French Toast

healthy dessert cakeInstructions:
Mix all of the liquid ingredients together. Once all of the liquid ingredients are completely mixed, take on the slice bread and dump it into the liquid mixture.

Now take your chopped nuts and place them on the bottom of the greased pan and press down with the back of spoon until you get a thin even layer. Add the rest of the blueberries on top of the nuts and then place the baking pan in the oven for 5 mins (or until the nuts are toasted). Pull the baking pan and let it cool for about 2 mins. Take the rest of the slice strawberries and layer them on the inside wall of the baking pan. Now pour in the no-carb mixture into the baking pan and place the baking pan back into the oven for another 10 mins. Once the mixture has become slightly firm, add the rest of the chop nuts on top and then the dry cranberries and let it bake for another 5-6 mins. Take out the baking pan and let it rest for a few mins. Then sprinkle some Amaretto Ciroc and then some raw sugar. Next use the blow torch to caramelize the sugar.

Challenges:
1) Bowl I used was too small to submerge the entire slice of bread at once: I resolved this by cutting the slice of bread in half before putting them in the liquid mixture.
2) I do not own a zester: I used a fork to zest the orange peel.
3) Separating the egg yolk from the white: Used the cool technique I learned online and took a “fancy” empty Poland Spring bottle to extract the yolk from the whites.
4) Did not have spray bottle to spray the Amaretto Ciroc: I took another empty Poland Spring water bottle, filled it with 1/3 of Amaretto Ciroc. Then punctured a tiny hole on the bottle top and used it to apply the Ciroc on the desserts.

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