Spice Things Up With Fruitcake French Toast

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Photos by Molly Dunn
This little fruitcake was perfect for testing this recipe.
Fruitcake is one of those things that you either love or hate. I just so happen to really enjoy a slice of fruitcake (although it must be a small slice or my teeth will rot).

As a child I never understood why my grandma would force me to eat a slice each year -- I only ate desserts if they were made with chocolate, so fruitcake was out of the question. However, I have recently reacquainted myself with this dense, sugary dessert and man, oh, man I sure do love me some fruitcake.

After reading this month's Food Network magazine, I saw an idea for making French toast with your fruitcake. This idea intrigued me, so I decided to visit the Collin Street Bakery in Waco to grab some fruitcake and give this recipe a try.

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It's a sugar-loaded breakfast.
I started by making the liquid used to dip normal French toast by mixing some milk, eggs, vanilla extract, cinnamon and a little bit of salt in a shallow bowl. I usually just throw this together without measuring, but if you need measurements, I used about one cup of milk, two eggs, a teaspoon of vanilla extract, two teaspoons of ground cinnamon and 1/2 a teaspoon of salt.

I bought one of the small fruitcakes, so my slices were quite small -- perfect for testing this recipe, though. I sliced some fruitcake and dipped a piece in the liquid, then placed in a skillet heated to medium heat with a little bit of melted butter.

The sides began to crisp up just as they always do with French toast, but there was an intensely sweet aroma coming from the skillet, and that was due to the candied fruit pieces.

After all the sides were crispy, I took the piece of fruitcake French toast off the skillet and topped with some syrup and powdered sugar (because obviously it needs more sugar).

I enjoyed how the sides were crispy but the center was soft and delicate; the crunchy pecans on the inside were also a nice bonus. I believe I was successful in turning a piece of fruitcake into French toast. Next time, I'll be sure to use thin slices from a larger fruitcake so it'll be in the shape of actual French toast rather than small chunks.



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