Vanilla-Cardamom Cast-Iron Skillet French Toast With Pan-Roasted Apples And Date Molasses
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 cup
Granulated Sugar1 cup
Apple Cider1 cup
Heavy Cream1 cup
Greek Yogurt4 large
Egg2 large
Egg Yolk2 cups
Half-And-Half2 tsps
Vanilla Extract1 tsp
Ground Cardamom4 tbsps
Canola OilDirections:
1
Watch how to make this recipe
2
For the date molasses: Combine the dates and 3 1/2 cups water in a medium saucepan on medium-high heat
3
Bring to a boil, then reduce the heat to medium-low
4
Simmer until softened, stirring occasionally and skimming foam every few minutes, about 15 minutes
5
Once the dates start to soften, use a wooden spoon to mash them
6
Strain into a clean saucepan through a fine-mesh sieve
7
Bring to a boil over high heat, stirring occasionally, and cook until slightly thickened, about 5 minutes
8
For the pan-roasted apples: Melt the butter in a large skillet over high heat
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Add the sugar and cook until starting to brown
10
Add the apples, lemon juice, cardamom and cinnamon
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Cook, tossing constantly, until very well caramelized and soft, about 5 minutes
12
Add the apple cider; cook until thickened, about 5 minutes
13
Keep warm
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For the yogurt whipped cream: In a medium bowl, whip the cream, yogurt and vanilla seeds to soft peaks
15
Chill until ready to serve
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For the French toast: Preheat the oven to 200 degrees F
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Set a rack over a baking sheet
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In a baking dish, whisk together the eggs and yolks
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Add the half-and-half, vanilla and cardamom; mix until combined
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Add 4 slices of bread to the egg mixture; soak for about 30 seconds on each side
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In a large cast-iron skillet over medium heat, heat half of the butter and oil until shimmering
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Add the soaked bread and cook until golden brown on both sides, about 3 minutes per side
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Transfer the French toast to the rack and keep warm in the oven
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Soak and cook the remaining slices of bread, using the remaining butter and oil
25
To serve: Place a slice of French toast on a serving plate; top with a spoonful of pan-roasted apples, a drizzle of date molasses, a dollop of yogurt-whipped cream, another slice of French toast, more apples, more yogurt and a final drizzle of date molasses
26
Serve immediately