Persimmon French toast with soft persimmon filling and the falliest cardamom whipped cream. This recipe is amped up for autumn, but the basic is an all-season breakfast crush.
2 Loaves Brioche or Challah bread
Buy the day before and leave out of plastic wrap. If the bread is a bit stale it will absorb the custard better and keep its shape in the pan.
3 C Whole Milk
2 T Cinnamon
4 t Vanilla Extract
4 Fuyu Persimmons
This is the harder type which is lighter orange. They are firm like an apple. Hachiya persimmons are dark orange and feel like they are about to burst in your hand. This type doesn’t require any prep. Just scoop out the flesh and warm slightly in a pan to create your French toast filling.
1 Pint Heavy Whipping Cream
1 T Cardamom
¼ C Fine raw sugar
1 C Apple Cider
Splash of lemon juice
1 C Water
2 C Real Maple Syrup
If your maple syrup has more than one ingredient, it is not maple syrup. The real stuff came from a tree – a maple tree. There is no excuse for making a sexy meal like this and topping it off with that 1980s garbage. Get the good stuff.
Cast iron skillet
Whisk, Stand Mixer or Hand Mixer
- Use mandolin to slice persimmon stem-side-up on a thicker setting. (I used the highest setting on my 3-setting mandolin.) You will see a beautiful silver dollar pattern appear in the cross section pieces. Just use the inside pieces for this recipe – but the ends make a great snack raw.
- Reserve the prettiest slices – one per slice of bread. If you are making this ahead of time (as you should because Life) then just guess – 18 is good.
- Take the remaining slices and add to pot with water, lemon juice and cider. Stir around to make sure liquid gets between all the persimmon slices and they don’t stick together.
- Bring liquid to boil, then reduce to low. This fruit is sturdy so it won’t cook down the same way other fruits do. You are looking for the liquid to reduce by half. Re-warm in the same pot about 10 minutes before serving.
Cardamom Whipped Cream
Whipped cream is a great thing to make at home. It is ridiculously easy and people think you’re fancy as hell. Also, you can customize the flavors to your dish. Mine is not very sweet because I like the balance it brings to an otherwise sweet dish.
- Add the cream, 1 t vanilla, sugar, and cardamom to the mixing bowl.
- Mix on high until it looks a bit dry and has strong peaks. If it starts to yellow, STOP. This means you’ve gone a bit too far and you are on your way to butter. It is still friggin delicious and perfectly acceptable for this recipe.
Keep cream VERY cold. Throw mixing bowl in the freezer ahead of time if you think of it. You can make this ahead and store in the fridge.
- Crack all eggs and whisk. A good whisk means the entire mixture is the exact same color and texture – no streaks of egg white or yolk.
- Whisk in whole milk, cinnamon, and 3 t vanilla.
- Slice bread into one-inch slices. Fill the cookie sheet with as many slices as you’ll be able to COOK at the same time.
- Heat up the cast iron skillet to medium-high heat with cooking spray. Preheat over to 300 degrees with a baking rack in the oven.
- Depending on how much of your bread you can cook at one time pour same proportion of custard over slices. You need enough that the bottom of the pan is covered. Flip slices over so you ensure the bread is entirely coated. It’s okay if you pour a bit extra because it will be reserved for the next batch.
- Let slices soak for about 5 minutes. If you see any tearing or mushiness, you can cut this time down. This step is completely dependent on how dry the bread is, so adjust accordingly!
- Fill skillet with soaked slices. Reserve the pan with the remaining custard Go back and refill cookie sheet with another round of bread and soak with more custard.
- Now get back to the skillet – Before you flip, take the “pretty” slices of persimmon and place one in the center of each slice. Press down a little to make sure it sticks. Now flip. That pretty little thing is going to get all caramel-y and make a beautiful pattern on your slices. (Presentation level 1,000.)
- When you have good browning on each side, move to over. Remember it is going to keep cooking there, so check between batches that they aren’t getting too crispy.
TIP: Now get in the groove – Spray, Add to pan, refill sheet with fresh slices, cover in custard, back to skillet – add persimmon slice, flip, Check over slices, add newly done slices.
Plate! Layer 3 slices with persimmon topping. Add whipped cream on top (to the side, so you can see the pretty carmelized persimmon slice, and drizzle with a little warm maple syrup. Amazing with a side of bacon if that’s your thing. And don’t forget the apple cider mimosa…. sip sip.
WHY YOU NEED THIS RECIPE:
Because everyone knows French toast. You might have made it a thousand times, but not like this.
Persimmon and Cardamom are amazing. They are the most familiar fruit and spice you’ve probably never had. They instantly remind you of every fall morning at your grandmother’s house – the grandmother who’s never even heard of a persimmon, let alone cooked with one. You get to step out of your comfort zone without really ever leaving it in the first place.
You now have an excuse to try this awesome fruit for the first time and turn it into something so easy to love.
You can update this recipe with about one million fruit/spice combos to accommodate your current grocery inventory or your sudden seasonal cravings:
Apples & Cinnamon
Easy, (sorta lame) but you can’t go wrong
Oranges & Anise
Bananas & Ginger
A feel for tropics
Berries & Black Pepper
Peaches & Curry Powder
Yowzaaaa, diggin’ your style
We hope you enjoy this as much as we do!
We showed you ours, now show us yours. Tag your sexy sustenance @properlyforked OR #properly forked
Recipe created and tested in Properly Forked kitchen.