Sometimes the biggest treats are only that because of their timing.
As a kid, my mother’s call to dinner was always veiled in a bit of mystery. I rarely paid attention to what was being made, being much more consumed with horsing around with siblings and friends outside or earning the hard money on my after school paper route.
Hunger was a guarantee, and when presented the ever feared cabbage hotdish, a hunger that was guaranteed to linger. But once in awhile, when my mom had exhausted her pantry or simply needed to use something up, that pre-supper time famish was met with the greatest gift of all: breakfast.
Sometimes it was pancakes, others it was scrambled eggs and bacon – and if we hit the jackpot, it was french toast. It was a small victory that engraved itself in my head, and eating a plate of french toast now hearkens the joy of seeing that pile of egg bread on my dinner plate as a kid.
After earning my own french toast stripes with a picky eating three year old of my own, it was time to get this idea into some cream.
There’s something therapeutic about dredging bread in egg. Not sure what. Once everyone’s had their fill the rest (4-5 slices) of the french toast is diced up, baked off and transformed into crunchy little nuggets of breakfast goodness – ready to be bathed in fresh cream.
For some added dimension we used these dried apricots from the Seward Co-Op, so sweet they could gag honey, minced into small pieces and tossed in as a dancing partner for our favorite breakfast bread.
Giant fruit candy.
To finish, the french toast croutons and minced apricots are tossed in to the base, and some of our friend maple syrup is added in right at the end to bring the flavor to fruition.
Wild Country Maple Syrup from Lutsen, MN.
Maple French Toast Apricot.
Like to try some? As we do every week, we’ll be giving away two pints of this flavor. Just leave a comment on our facebook page to be entered into the drawing. If you don’t have a facebook account, leave a comment right here on the blog. We’ll draw two winners on Friday afternoon (2/10/2012) at 4pm and will announce them on our facebook page. Our only conditions are you must be able to pick it up here in Minneapolis, and be willing to give us a little feedback that can be shared with everyone else. Good luck!