Daily Recipe: Maple Ginger Pink Grapefruit French Toast
Happy boxing day! For many of us, the day after christmas is dedicated to catching our breaths, and finding some quiet time. Some of you might be back at work, seeking out your normal routine. Boxing day isn’t something that people celebrate, and I was left scratching my head when someone asked what boxing day actually celebrated.
So before we get to the food, here’s a brief history of boxing day. You’re sure to impress your friends and family by spouting these facts come the next boxing day. Traditionally, the day after christmas was the day that the servants and tradesmen would receive gifts from their superiors.
In Britain, Canada, New Zealand and Australia, the holiday has become dedicated to shopping. Much like Black Friday in the United States, people flock to the stores to hit the sales and return their less-than-desired gifts. So if you’re looking for an excuse to go return some of those gifts you got, consider celebrating boxing day like the rest of the world.
Now back to the food. There is something about the holidays that calls for big, slow breakfasts. This french toast is somewhat decadent, but seeing as it’s still technically the holidays, you can splurge. The spiciness of the crystallized ginger pairs well with the acidity of the grapefruit. Top it off with maple syrup, and you’ll leave your taste buds singing.
Thick Cut French Toast with Maple and Ginger Pink Grapefruit
From: PCC Natural Markets
- 1 pink or Red Rio grapefruit
- 3 tablespoons butter, divided
- 2 tablespoons slivered almonds
- 1 tablespoon minced crystallized ginger (you may substitute 1 teaspoon of freshly grated ginger)
- 1/4 cup maple syrup, divided
- 3 eggs
- 2 tablespoons milk
- 8 slices country-style bread (about 3/4-inch thick)
With a zester or microplane, remove the zest from the grapefruit. Cut a small slice off each end of the grapefruit and stand it upright on a cutting surface. With a knife, remove the peel from the grapefruit in strips, maintaining the curved shape. Holding the grapefruit in one hand, cut out the segments of fruit between the membranes. Hold your hand over a bowl to catch any juices. When you are done, squeeze the remaining juices from the skeleton of the grapefruit into the bowl, and reserve.
In a small sauté pan, melt 1 tablespoon of butter and add the almonds, ginger, 3 tablespoons of the maple syrup, and the reserved juice. Bring to a simmer and cook until the consistency of light syrup, about 1 to 2 minutes. Remove from heat and allow to cool slightly. Toss in the grapefruit sections. Stir very gently to coat the sections and set aside.
Beat the eggs with the milk, the remaining 1 tablespoon of maple syrup, and add 1 teaspoon of the grapefruit zest. Heat a large sauté pan over medium heat and melt the remaining 2 tablespoons of butter. Dip 3 or 4 slices of bread into the egg batter and cook until golden brown on both sides. Remove to a heated platter or keep warm in a low oven. Dip the remaining slices in egg batter and cook as above.
To serve, place 2 slices on each of 4 plates and top with the grapefruit. For a little sparkle, toss the remaining zest with a little unrefined sugar and garnish each plate.