Best Passover French Toast With Concord Grape Wine Syrup Recipes

Passover French Toast image

Provided by Mirj2338

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup milk
2 eggs, well beaten
1 tablespoon grated lemons or 1 tablespoon orange rind
6 -8 slices passover sponge cakes (about 1 inch thick)
unsalted butter or margarine
cinnamon, to taste
sugar, to taste

Steps:

In a large shallow bowl, combine the milk, eggs and lemon/orange peel and mix well.
Soak the sponge cake slices in the milk mixture.
Melt the butter in a frying pan.
Fry the cake on both sides until brown.
Sprinkle with cinnamon and sugar, if desired.

Passover French Toast With Concord Grape Wine Syrup Recipe image

Provided by á-170456

Number Of Ingredients 12

CONCORD GRAPE WINE SYRUP:
1 1/2 cups Concord grape wine or grape juice
1/2 cup sugar
1 tablespoon grated orange zest
PASSOVER FRENCH TOAST:
1 tablespoon ground cinnamon
1/2 cup sugar
unsalted butter melted, for cooking (or nondairy margarine)
1/2 cup milk or orange juice
3 eggs well beaten
1 tablespoon grated lemon or orange zest
6 slices Passover Orange Sponge Cake - (to 8) see recipe (each slice 1" thick)

Steps:

To make the syrup, in a heavy saucepan over medium-high heat, bring the wine and sugar to a boil, stirring until the sugar dissolves, about 3 minutes. Add the orange zest and simmer until the syrup is reduced by half, 10 to 15 minutes. The syrup may be covered and refrigerated for up to 1 day. Serve warm or at room temperature. In a small bowl, stir together the cinnamon and sugar; set aside. Heat a large griddle or sauté pan over medium heat for 3 minutes. Brush with the melted butter. In a large, shallow baking dish, whisk together the milk, eggs and lemon zest. Add the sponge cake slices and soak, turning once, until soft, 20 to 30 seconds per side. Fry the cake slices, turning once, until brown on both sides, 3 to 5 minutes per side. Sprinkle with the cinnamon-sugar mixture and serve with the Concord grape wine syrup. This recipe yields 6 to 8 servings.