Portuguese Corn Bread French Toast with Berry Syrup

When I was growing up, my mom would buy this amazing round of corn bread from a nearby Portuguese bakery and make the most delicious french toast with it. I saw some in the grocery store today and knew I had to make it. The bread is so dense and sweet – it makes for a really sturdy french toast to soak up all the eggy deliciousness.
Portuguese Corn Bread French Toast with Berry Syrup
serves 2

For the french toast:

Here’s what I used:

  • 2 slices Portuguese corn bread (about 1.5-2 inches thick), cut in half on a diagonal
  • 2 eggs
  • few tbsp half and half
  • few squirts agave nectar
  • 1 tbsp butter
  • cinnamon
  • salt
  • powdered sugar

Here’s what I did:

  1. In a wide bowl, beat together the eggs, half and half, a sprinkle of cinnamon, a sprinkle of salt, and a little agave nectar to sweeten.
  2. Soak the bread in the egg mixture for about a minute on each side.
  3. Heat a couple of tsp of butter in a large non-stick skillet over medium heat. Sprinkle some more cinnamon on the bread, and cook for about 4-5 minutes on both sides until browned and cooked through.
  4. Place a sliver of butter on top of each piece of bread as it’s finishing cooking.
  5. Serve with the berry syrup (recipe below), and a dusting of powdered sugar.

For the syrup:

Here’s what I used:

  • 1 1/2 cups frozen whole strawberries
  • 1 tbsp agave nectar
  • 1 tsp butter
  • 4 oz mott’s cranberry raspberry applesauce (plain would work too)

Here’s what I did:

  1. In a small sauce pan, add the strawberries, applesauce, and butter and cook, covered, for a few minutes until the strawberries start to defrost.
  2. Squirt in the agave nectar, stir, and keep warm for serving.
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