French Toasts With an Exotic Twist

My 3 boys are quickly tired of the ‘’Same Old – Same Old’’ breakfast. I learned with their school years to be creative when it comes to the first meal of the day. This French Toasts recipe provides them with important food groups for the first meal of the day. Proteins, starch and fruits and it really is comfort food to us. I prepare the cinnamon infused pineapple juice and the cream/pineapple mixture in the evening and refrigerate them in order to save time in the rushed morning. French Toast With Vanilla Creamed Pineapples 1 can of pineapples chunks or slices packed in juice 5 slices of brioche or bread 100 ml (a bit shy of ½ a cup) light cream or condensed milk 2 tablespoons brown sugar 2 teaspoons real vanilla extract 1 cinnamon stick or ¼ teaspoon ground cinnamon 3 eggs, beaten 50 g (about 3 tablespoons) unsalted butter for the pan Drain the pineapples through a fine sieve and pour the juice in a little saucepan. Add the cinnamon stick (or the powdered cinnamon) in the pineapple juice and bring to a boil then remove immediately from heat. Let cool to room temperature. Puré the pineapple chunks in the food processor, scraping the sides of the bowl once or twice. Pour in a bowl and add the cream, the vanilla extract and the brown sugar. Mix well. I often use condensed milk instead of cream because it is lighter in fat, but the taste is different so I suggest you try both versions and choose the one you prefer. Refrigerate both the cinnamon infused juice and the creamed pineapples, covered with plastic wrap, until ready to make the French toast. The next morning, pour the cinnamon infused pineapple juice in a shallow plate and whisk 2 eggs in an other shallow plate. Melt the butter in a pan on medium heat. Dip the bread or brioche slices in the juice on both sides, then in the eggs. Put the slices in the pan to brown, few minutes per side. I sometimes run out of pineapple juice before I run out of eggs. In that case, I just replace it with milk and sprinkle those toasts with cinnamon powder before serving. Serve the French toasts hot with the chilled creamed pineapple and fresh fruit slices on the side. I always have creamed pineapple left. I refrigerate it and when my boys come back from school at 3:00 PM, I whirl it in a delicious shake with 1 cup milk or plain yogourt, 1 tablespoon sugar and 1 cup of cut-up frozen fruits (mangoes and raspberries are their favorites). It’s delicious and bring them back in the right mood for homework. Bon appétit !