Tuesday, December 27, 2011

Yujacha French Toast v. Yuzu French Toast

During my visit to the late, great Namu in San Francisco's Inner Richmond, an item on the dessert menu caught my attention: Yuzu French Toast.

Who eats French toast for dessert? I will if it has yuja (Korean citron, called yuzu in Japanese) and bae (Korean pear) in it.



The dish is a slice of yuzu/yuja-spiked brioche bread topped with fresh fruit compote laid on top of a drizzle of caramel sauce.

The night my husband and I went to Namu, the fresh fruit compote was made with diced pears. It was topped with a spoonful of whipped cream and garnished with a small leaf dusted in powdered sugar. The brioche was sweet and tasty but it was not dipped in egg batter and fried. It was a healthier, lighter dish.



Namu's dessert is different from the French toast with yujacha syrup I made back in February which is a traditional French toast dish with Yujacha syrup. My husband and I like this syrup so much that we have smuggled it in with us when going out to restaurants for breakfast. The restaurant makes the French toast and we use our yujacha syrup instead of using the maple-flavored corn syrup usually on hand in most restaurants.

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