Savory Pan Pardeaux

savory pan pardeaux
When I want to “wow’ my friends and family, I make a fancy brunch for  them. This is my Savory Pan Pardeaux  (Fancy French Toast).  This is a  long one, so let”s geet started.  You will need:


1 cup maple syrup

4 slices bacon
10 black pepper corns
2 t. ground dried basil
1 sm. can diced peaches
1 sm. can sliced peaches (in light syrup)
1/4 cup chopped pecans
1/4 cup roughly chopped craisins
1/4 cup raisins (golden raisins are ok)
1 Tbsp. butter
2 tsp cinnamon (divided)
1/4 cup dried apricots chopped
1 1/2 tsp balsamic vinegar
1 Tbsp syrup reserved from peaches
3 fresh eggs
1 Tbsp heavy cream
1 tsp fresh grated nutmeg
1 cup sliced almonds lightly toasted
4 slices cracked wheat sour dough bread

1. Start the syrup mixture. Cook bacon until crispy, set aside, saving 1 Tbsp bacon fat, on paper towels to drain, then crumble.

2. In small sauce pan put syrup, crumbled bacon, peppercorns, and basil. Bring to low boil and reduce to simmer. Cook for 10 minutes. Remove all ten pepper corns and set aside.

3. Now make Chutney: In another sauce pan melt butter and add 1  small can of diced peaches, reserving 1-1/2 Tbsp of the syrup. Add  chopped pecans, craisins, raisins,1 tsp cinnamon 1/2 tsp allspice, dried  chopped apricots, reserved syrup from peaches, and 1 1/2 tsp balsamic  vinegar. Bring to boil, reduce to simmer, and simmer for 20 minutes.  Take off heat and set aside.

toasted almonds
4. Toast the sliced almonds in a toaster oven(or under broiler) until  very light brown.




french toast
5. Now let’s make the French toast. First we make the egg mixture: Put  the eggs in a deep pie plate along with 1 tsp cinnamon and heavy cream.  Whisk until well mixed. Then soak 2 slices of bread in egg mixture.  After soaking bread for a few minutes, lay the soaked bread on the          toasted almonds, sticking some of them to each side. Heat bacon pan  with the reserved bacon fat.

French toast done
6. Set slices of soaked and coated bread into the hot pan and cook on  medium heat until each side is very golden brown and bread is cooked  through. About 3 or 4 minutes on both sides.



7. Repeat cooking process with next two pieces of soaked, coated bread. Now we can put this all together! To plate: Lay two pieces cooked French bread on plate and top with chutney that has been re-warmed. Lay three slices of the sliced, drained peaches on top of chutney. Then pour 1/2 of the syrup with the bacon bits still in it (with pepper corns removed) over this. Now top with a dollop of yogurt. When in Season put a fresh mint leaf on top of each piece.

french toast finished'
8. I like to serve this with a good glass of champagne or a mimosa made  with mango juice instead of orange juice. Have fun!