I'm Cooking With Gas: Sour Cherry-Tarragon French Toast

So, the Glitter Gourmet is primarily restaurant reviews, and being a publicist, I'm terrified to muddle my brand; however, I just created a new dish that I just had to share. If my creativity continues, this could turn into a series, maybe called "Glitter Grub," but I have a well-document fear of committment, so for now, I'll just say this is a one off recipe. Enjoy and leave a comment if you make it!

This dish was born out of my aversion for waste. I woke up one morning to a slew of things wilting and waning around me. As I broke into a cold sweat, I quickly dreamed up a way to use the day-old bread and the last few sprigs from a tarragon bunch. French toast is a great way to make use of old bread. Because it is soaked, it can revive most hardening loaves. Other day-old bread classics like croutons and bread crumbs, dry bread completely, but if you just can’t handle seeing that gorgeous loaf turn to a cracker, than stick with French toast. The flavor profile wasn’t a calculated venture into haute cuisine, but a melding of what was in my fridge. Somehow it worked and delivered an elegant, light breakfast that I’m sure to recreate. The below recipe is approximate, because I only made one serving and eyeballed everything.

Serves 4
4 1.5 inch-thick slices of a sweet bread (challah or brioche work well)
3 eggs
1/4 milk
1/8 tsp cardamom
1/4 cup sour cherry jam
1 tbsp tarragon
4 dollops whipped cream

French toast:
Beat eggs with milk and cardamom and pour into a baking pan that will fit all of the slices of bread. Place the slices of bread into the egg mixture and let it soak for five minutes, then flip and let the second side soak for an additional five minutes. Put the soaked bread into a skillet or griddle over medium-high heat and flip when the bottom is golden brown. When the second side is golden brown, remove and plate. *

*note: the second side will always cook faster than the first, so keep a close eye

Sour cherry-tarragon sauce:
Put the jam and tarragon in a small skillet over low heat as soon as you begin cooking the French toast. The mixture will slowly become less viscous and turn into a sauce. If the sauce becomes too thick, then add water accordingly in tsp installments until it looks like a maple syrup.

To plate:

Cut each slice in half and stack on each plate to give the dish some height. Pour the warm sauce over each plate and add a dollop of whipped cream. I used Cool Whip, but if you have the means and the time, you should make your own whipped cream. I had neither. Serve immediately or the whipped cream will melt and look as if your plate is covered in…well…it just isn’t a good look.