RUBY FRENCH TOAST

(french toast is adorned with pomegranate seeds, plump raisins and a coconut orange vanilla dream sauce)

Whenever I stay up late and go to sleep a bit peckish, I drift off visualizing a big, decadent breakfast. It's my own take on lucid dreaming . . . On my morning walk, I bought crusty Portuguese rolls from the bicycle-riding/honking bread man and a vision formed in my mind -- French Toast it is! With an obscene amount of vanilla bean -- an ingredient I could never afford in such quantities in the US and an orange coconut vanilla sauce, reminiscent of a scoop of sherbert. All smothered in plum golden raisins and crunchy pomegranate seeds. Let me just say this meal was sublime! So tropical and succulent -- a perfect brunch main, bright and cheerful, perfect for beating off any winter blues.

Ruby French Toast
(serves 2)

2 French rolls, sliced in 1/4-1/2 inch slices
1/2 c milk
1/4 c coconut milk
2 eggs
dash salt
3 vanilla beans, the contents scraped into the custard
1 tbsp sugar
butter for cooking

Orange Dreamsicle Sauce
1/3 c coconut milk
1 vanilla bean, contents scraped into sauce
1/2 c orange juice
1 tbsp mango jam (apricot would be a good substitute)
1/4 c golden raisins
dash salt
seeds of one pomegranate, for final touch

Method:
Whisk all French toast ingredients (except the bread slices!) in a shallow bowl, until a light-yellow custard has formed. Soak bread slices in egg/milk mixture for about 5 minutes, flipping once for even absorption. Melt butter on medium flame and cook on both sides until toast is crisp and brown. Careful no to flip too many times -- better to let the toast set up and crisp, especially at the beginning of cooking.

Meanwhile, get the sauce going -- mix all ingredients into a saucepan on a medium flame. Cook sauce down, letting the steam evaporate (and give you a sweet facial) for about 5 minutes --Whisk often so liquids don't separate.

Finally, plate the french toast with a drizzle of the orange sauce and a liberal smattering of pomegranate seeds. Serve with papaya or a dollop of whip cream would truly make this dish transcend Earth's boundaries. You may cry a little, it's all so good. I had to eat my whole plate without D talking to me, so I could really hear and taste the flavors sing. Amazing!