Sandwich #252–“Happy Birthday, E” Cake Batter French Toast Sandwich

By 300 Sandwiches

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252birthdayfrenchLOE’s birthday was yesterday.  He had a short list of things he wanted:

Johnnie Walker Black and a pressure cooker.

His mother sent the pressure cooker, which E unwrapped Sunday morning while still dressed in that now dingy white robe of his. I didn’t get him the JWB, but I did make birthday breakfast: cake batter French toast sandwiches with a touch of cognac.

I asked E if he wanted me to make him a cake, cupcakes or French toast. He chose the latter, but I combined the cake and French toast into one dish to make it birthday appropriate. I would have thrown some JWB into the French toast batter, too, but we had none in the house. Instead, I poured in a shot of cognac, as I often do when cooking for E. It’s a celebration!

I stacked strawberries and banana slices one one slice of toast, topped with another and spread on this a coconut cashew “frosting” after experimenting with almond milk and leftover coconut, then sprinkled on funfetti. He loved it so much he devoured not one, but two of the sandwiches with a knife and fork before I could even assemble mine—no, we did not eat birthday breakfast together.

After the French toast, we gathered our good friends at E’s favorite Eat Village bar Ten Degrees for drinks and snacks. It was there that one of his friends brought him the prized JWB, neatly gift wrapped in silver wrapping paper. Some of the people there we hadn’t seen in nearly a year, but everyone there was someone we wouldn’t want to spend another year without.

We made it home in time to order Indian food and watch our other good friend (sort of) Neil DeGrasse Tyson on “Cosmos.” “Best birthday ever,” E said.

8 slices whole wheat bread
3 eggs
1/2 cup milk
1/2 tablespoon cognac (or vanilla extract)*
1/4 cup cake batter
1 or 2 pats butter
1 cup strawberries, sliced
1 banana, sliced

1/4 cup cashews
1/2 cup almond milk
1/4 cup shredded coconut
2 tablespoons maple syrup
1 tablespoon cognac (or vanilla extract)*

funfetti sprinkles

*if you’re making this for anyone under 21, replace the cognac with vanilla extract.

Melt butter in skillet over medium low heat. For batter, whisk egg, milk and vanilla extract in a bowl. Add cake batter, and whisk. Dip bread into batter mixture, coating evenly, then brown in skillet. Cook for 4 minutes or so on each side, until brown, flipping once. Stack on plate.

For frosting: ground cashews in for processor. Then add maple syrup, cognac and shredded coconut, and slowly add almond milk until you get the right consistency. Blend until smooth.

For sandwiches, stack strawberry and banana slices on one slice of French toast, then top with a mother. Slather on “frosting” on top, sprinkle on funfetti sprinkles. and serve. Makes four sandwiches.

There’s all sorts of fun ways to make this, but this one here got me inspired to try my own version.

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