Meatless Friday: Stewed Fruit and French Toast

Karen Ullo's French toast with fruit makes a great meal at any time of day. Download the printable recipe card.

You can make this recipe with just about any combination of fresh and dried fruits. Apples, raisins, and/ or dried cranberries would all do well as substitutions.

I used a blueberry Cheddar cheese, but if you can’t find a similar cheese with fruit, a mild white Cheddar or Gruyère will work as well.

When it’s not a meatless Friday, I also recommend adding crispy prosciutto.

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Stewed Fruit and French Toast

For the Fruit:

4-6 pears, chopped
8 oz. dried apricots, sliced or chopped
8 oz. dried pitted dates, chopped
1 cup white wine
1 inch fresh ginger, peeled and chopped
Juice of 1 lemon
1 tbs. olive oil
½ tsp. cinnamon
1 tsp. fresh chopped basil or ½ tsp. dried basil
Salt to taste

Combine all ingredients in a large saucepan or stock pot. Simmer until the pears are soft and the liquid slightly syrupy, about 20 minutes.

For the French Toast:

1 loaf fresh brioche (about 12 slices 1 inch thick)
4 eggs
3 tbs. milk
1 tsp. vanilla
1/8 tsp. cinnamon
1-2 tbs. butter

Combine eggs, milk, vanilla, and cinnamon in a flat-bottomed vessel, such as a round casserole dish or pie pan, to make it easier to dip the bread. Melt 1 tbs. butter in a frying pan to coat. (Repeat this step if you need to make multiple batches.) Dip the bread in the egg wash to coat both sides, then fry about 3 minutes per side, until nicely brown.

Optional:

Shredded blueberry cheddar or other cheese
Chopped pecans

When both elements are cooked, lay the French toast slices in a single layer on a cookie sheet or other baking pan. Use a slotted spoon to put a generous portion of fruit on each slice. Add shredded blueberry cheddar cheese, or whatever you choose to substitute. Place in a 350 degree oven for about 10 minutes to melt the cheese. Add chopped pecans, then serve.

If you choose to serve without cheese, just spoon the fruit onto the toast, with or without pecans, and serve.

Enjoy!