A sweet passion fruit caramel is layered in between the bread slices that make these French toasts. Topped with whipped sour cream and the raw fruit, these French toasts will surely brighten your breakfast and brunch.
Add the grated lime zest, vanilla, chopped mint leaves, sugar and cinnamon
Incorporate the heavy cream and whisk well to combine
Finish with the rum and set aside for at least 15 minutes to let the flavors infuse the batter
For the caramelized passion fruit jelly
Extract the juice from the passion fruits and set aside
In a pan, heat the sugar until it melts completely making sure not to let it burn
As the sugar turns into a caramel, slowly whisk in the passion fruit juice
The sugar may solidify a bit but just continue mixing until it melts
Incorporate the butter and mix well until smooth
Set aside to cool. The caramel will thicken as it cools
For the whipped sour cream
Beat all the ingredients together until they thicken
Set aside in the fridge while you cook the French toasts
Putting it all together
Butter one side of a bread slice with some prepared caramelized passion fruit jelly
Top with a second slice like you would a sandwich making sure both slices stick together
Dip each “sandwich” into the batter for about a minute or two making sure to flip it to coat evenly
Repeat the process with the remaining bread until you run out of batter
Melt the butter in a non-stick pan
Add the slices to the melted butter and fry until golden on both sides
Serve warm with the whipped sour cream and raw passion fruit on top
Notes
I used our local Haitian bread to prepare those French toasts, which resulted in softer pain perdu. Those of you living away from Haiti can definitely use regular sliced sandwich bread. Just make sure to let them stale a bit. They’ll absorb and hold their shape better than fresh bread.I usually let my batter rest for about 15-30 minutes, just long enough to allow the flavors to develop. But if you're in a rush, you may skip that resting time.