Kasav perdues, a Tchakayiti twist to the traditional French toasts
Think of these kasav perdues as French toasts prepared with cassava bread in lieu of regular bread. You can whip them up in under 30 minutes. The preparation method is that simple. I wrapped the ones I am serving you today around my tangy sweet Caribbean apricot jam, which recipe you’ve discovered on the blog before. But feel free to stuff them with your favorite.Serve them with some freshly squeezed orange from the garden and pineapple juice for a refreshing Caribbean breakfast morning. No cassava at hand? Don’t worry, you can still enjoy this recipe with your favorite bread. If using sandwich bread, you can roll them up, But, if like me you’re a baguette fan, simply add the jam as a topping after frying the soaked bread.
Mix all the ingredients in a bowl and preserve in the fridge while you prepare the cassaves perdues.
For the kasav perdues
In a bowl, whisk the eggs and cream
In a separate bowl mix the sugar and cinnamon. Doing so helps avoid cinnamon clusters in the batter.
Incorporate all the remaining ingredients up to the lime zest in the egg and cream mixture
Whisk until slightly frothy and set aside
Wet the cassava bread with water to soften them and improve their pliability
Lay each cassava flat, spoon the jam in the middle and roll. Repeat this step with each cassava
Dip the cassava rolls in the batter and let them soak while you melt the butter
Add the butter to a preheated nonstick skillet
Once the butter has fully melted, carefully place your rolls in the skillet and cook until golden on all sides.
Serve warm with the optional sour cream topping
Notes
Cassava bread tends to be crispy. For this particular recipe, I recommend you go for soft pliable cassava breads.Don’t skimp on the butter. This trick I learned from Molly Wizenberg in A Homemade Life, helps add some more crunch to the French toasts.To turn these into a decadent and boozy breakfast, flambé your cooked kasav perdues with some dark rum, preferably Haitian.