The Le Creuset Cast Iron Square Griddle Pan is great for French toast, hamburgers, sauteed vegetables, bacon, and more. Finished with a matte black enamel that eliminates the need for the traditional seasoning and maintenance of raw cast iron. Specially formulated for high-surface temperature cooking, the enamel develops a natural patina over time that is ideal for searing. Le Creuset produced the first enameled cast iron cookware nearly a century ago, and the original foundry still operates today, where 15 skilled artisans hand-inspect each piece. This tradition of the finest culinary craftsmanship, combined with the latest innovations in comfort and functionality, make Le Creuset unsurpassed in both beauty and quality.<br /><br /><strong>Saffron Coconut French Toast with Minted Berries and Cardamom Syrup</strong><br />Cook Time: Under 1 hour - Serving Size: 4-6<br /><br /><strong>INGREDIENTS</strong><br />1 cup maple syrup<br />1 tablespoon whole cardamom seeds<br />4 eggs<br />1 cup coconut milk<br />1/4 teaspoon vanilla extract<br />1/8 teaspoon saffron<br />Salt<br />Coconut oil<br />1 loaf French bread, cut into 1-inch thick slices<br />2 cups fresh berries<br />1/4 cup fresh mint leaves<br />Toasted coconut flakes<br /><br /><strong>RECIPE NOTES</strong><br />The flavors of fragrant cardamom, saffron and vanilla blend together to give basic French toast a decidedly tropical twist. The addition of coconut flakes and a fresh minted berry garnish further the feeling of being transported to a far off locale without ever leaving your brunch table at home.<br /><br /><strong>INSTRUCTIONS</strong><br />Place the maple syrup and cardamom seeds in a small saucepan. Bring to a simmer over low heat for 5 minutes. Remove from the heat and let cool 10 minutes. Strain the seeds out of the syrup and keep warm. Heat a griddle pan over medium heat. Whisk together the eggs, coconut milk, vanilla and saffron in a shallow bowl or baking dish. Season with a pinch of salt. Lightly oil the griddle with coconut oil. Working 2-3 pieces at a time, generously coat the bread on each side with the egg mixture and immediately place on the hot griddle. Cook the French toast on each side until golden brown, about 2 minutes per side. Keep warm until serving. Toss the berries with the fresh mint and a splash of the Cardamom-infused maple syrup in a small bowl. Top the French toast slices with the berries, a drizzle of syrup and the toasted coconut flakes.
