CORNBREAD FRECH TOAST WITH STRAWBERRIES ENJOY DAN:

CORNBREAD FRENCH TOAST WITH STRAWBERRIES by CHEF DAN:

Serves 4

THE CORN BREAD

1 tablespoon grape-seed oil

2 cups almond milk

2 tablespoon lemon juice

1-3/4-cups yellow cornmeal

1/4cup almond meal

1 teaspoon EACH baking powder & baking soda

1/2-teaspoon kosher salt

2 eggs

THE FRENCH TOAST:

1 cup EACH fresh strawberries & fresh blueberries

1/2-teaspoon lemon zest

1/4-cup pure maple syrup

4 eggs

1-1/2-cups almond milk

1 teaspoon vanilla extract

1/2-teaspoon EACH ground cinnamon & ground nutmeg

1/4-cup toasted chopped pecans

1/2-cup fresh basil

1 tablespoon grape-seed oil

MAKE CORNBREAD: (can be made a day ahead of time) (pre-heat oven to 425 F)

1. grease an 8X8 baking pan with oil and set aside.
2. whisk together cornmeal and next 5 ingredients:
3. in another bowl add milk and lemon juice; whisk in eggs.
4. stir milk mixture into dry mixture and let stand 15 minutes.
5. pour mixture into a prepared baking pan and bake 30 minutes.
6. remove from oven and let cool, wrap in plastic wrap and store at room temp
7. cut corn bread into 4 squares and cut each square in half crosswise.

FRENCH TOAST: (pre-heat oven to 200 F)

1. combine strawberries & next 3 ingredients & set aside.
2. whisk together the eggs4 ingredients in a prepared baking dish.
3. soak 4 slices of cornbread, turning once, until they are saturated.
4. in a cast-iron skillet add oil over medium-heat.
5. cook bread slices, turning once, and cook for about 4 minutes.
6. repeat with remaining slices of cornbread.
7. serve with butter, maple syrup and fruit and top with toasted pecans.
   
   

ENJOY DAN: SING SONGS & PLANT SEEDS!!