Wednesday, October 13, 2010

Recipe Review: Ciabatta French Toast with Marmalade Drizzle

I pretty much eat the same breakfast every single day, a serving of McCann's Steel Cut oats with some peanut butter and a banana cut into it.  It's hard to describe the feeling of joy and excitement that I feel every single morning I get to eat my oats.  I even get cranky when I don't get to have them. So in order for a breakfast recipe to distract my attention from my precious and beloved oats, it must be pretty darn awesome. And this one is!

With a slice of orange and cup of coffee,
this breakfast receives two thumbs up!
Recipe and commentary after the break.

Ciabatta French Toast with Marmalade Drizzle
(source: Cooking Light, August 2010 Issue)
1/3 cup fresh orange juice
1/2 cup orange marmalade
1/2 cup 2% reduced-fat milk
1/2 teaspoon ground cinnamon
2 large eggs
8 (1 oz) slices ciabatta bread
2 tablespoons butter

1. Place orange juice and marmalade in a small saucepan over medium heat; bring to a simmer. Remove from heat; keep warm.

2. Combine milk, cinnamon, and eggs in a shallow dish; stir with a whisk. Dip bread slices in egg mixture; let slices stand in egg mixture 20 seconds on each side.

3. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Place 4 bread slices in pan; cook 2 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining 1 tablespoon butter and bread slices. Drizzle with marmalade syrup.

Yield: 4 servings (2 toasts with 3 tablespoons of drizzle)

Nutritional Information 
Fat:11.3g (sat 5g,mono 4.5g,poly.8g)
I realize that this is a recipe for French toast and I realize that French toast is one of the simplest breakfast dishes to prepare. However, I detest maple syrup because it makes me all phlegmy (maybe I'm mildly allergic?) and it's just too sweet for me. This often causes me to pass up pancakes and French toast unless they're accompanied by some sort of fruit syrup.

The fact that this is a recipe for French toast isn't going to stop me from raving about this recipe though; the use of Ciabatta bread and marmalade drizzle make this dish outstanding for me. Ciabatta bread has a light and somewhat porous texture that lends itself well to the absorption of the egg mixture. It crisps well on the outside and has that spongy texture on the outside.  The porous texture also allows the marmalade drizzle to soak into the bread, giving it a wonderfully light orange flavor.

As for prep, this recipe rocks! I can purchase an entire loaf of Ciabatta bread when I go grocery shopping, cut it into the appropriately sized pieces and freeze the pieces until I'm ready to make it. The marmalade drizzle can also be made ahead of time and reheated.

This is definitely a great Sunday morning recipe!