This recipe took me by surprise. It's hassle free and yet unbelievably flavorful. Besides it 's also pretty on the plate. Adrian was already asking for a remake while his plate was still half-full. This recipe has so much potential - you can make it with other berries, different fruits, nuts, etc. I happened to have some leftover fruit salad from the day before - mango, papaya, grapes in a lemony sweet dressing -. I also added some date honey to sweeten up the plate. Hope you enjoy this as much as we did.
Ingredients:
(serve 2)
- Frozen raspberry
- Pure coconut syrup
- 4 slices Day-old bread, sliced into 1" cubes
- 1/4 cup unsalted butter
- 1/4 cup Natural cane sugar
- pinch of salt
- Pecan nuts, chopped
- Fruit Salad
- Sour cream (lemon juice + Cream)
- Poppy seeds
- Date honey
- Heat and bring raspberry and coconut syrup to boiling. Turn it down to medium low and let it simmer. Stirring occasionally. Taste and adjust with more sugar or raspberry. Heat till the juices reduced to jam consistency. Let it cool.
- Preheat oven at 150C. Melt butter, sugar and salt in a pan until the sugar caramelized. Remove from heat and toss in bread cubes. Toss to coat evenly.
- Repeat step 2 with chopped pecan nuts.
- Pour bread cubes and pecan nuts to a large baking pan in one even layer. Bake in the oven for 15 minutes, tossing every 5 minutes, until golden all over. Remove and let cool to crisp up.
- Place toasted bread cubes and nuts in a big bowl and mix in raspberry jam. Serve on individual serving bowl. Serve with a scoop of sour cream and fruit salad. Sprinkle with poppy seeds. Drizzle with date honey.
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