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Saturday, January 13, 2007

Perfectly Peachy Cornbread French Toast

Seasonal Recipe of the Week
This is the question, should I save yesterday's cornbread or just through it away? I either freeze it for cornbread stuffing, which I make once a year, or give it to the birds... so I was thrilled when I came across this recipe from The Grains Cookbook by Bert Greene. I love this book, it was way ahead of its time! So here's the recipe:

Ingredients for French Toast
1/2 cup fresh O.J.
2 tablespoons peach Schnapps
2 eggs separated
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
12 slices left over cornbread
1 stick= 8 tablespoons butter
Confectioners sugar

Procedure
Combine O.J., schnapps, egg yolks, sugar, cinnamon, nutmeg, and cream in a large bowl. In a separate bowl, whip egg whites till stiff. Fold whites into O.J. mixture and transfer to a rectangular deep dish. Preheat oven to 250 (this will be used to keep slices warm). Place cornbread slices into egg mixture, carefully making sure they are covered and let sit 2-3 minutes. Be careful, as more time will let them get mushy. Melt 4 tablespoons of the butter in a heavy skillet and saute cornbread slices till golden brown and then turn and do other side, Add more butter as needed. Transfer slices to oven proof platter and place in warm oven till all slices are cooked, and dust with powdered sugar. Serve with Orange Peach Syrup.

Ingredients for Orange Peach Syrup
1/2 cup fresh orange juice
1/2 cup sugar
1 teaspoon orange zest
1/4 cup peach schnapps

Procedure
Combine orange juice and sugar in medium sauce pan. Bring to a boil. Add zest and cook 1 minute more. Mixture should slightly thicken. Remove from heat and stir in schnapps. Allow to stand 5 minutes then serve warm over toast!