Tropical French Toast

Fruit topping:
2 ripe bananas, sliced
? ripe papaya, peeled, seeded and diced
Juice of 1 lime, preferably just off the tree
Sprinkling of brown sugar
Options, depending on season and time of year: sliced peaches, plums, pears, mixed berries, diced mango, pineapple

Batter
8 medium eggs (or 6 extra large)
2 tablespoons sugar (I prefer light brown)
Pinch salt
2 teaspoons cinnamon
Freshly grated nutmeg, about ? teaspoon
Juice of two oranges, and grated zest of one, if desired
Approximately ? cup milk
Optional: 1-2 teaspoons vanilla extract or equal amounts brown rum

Bread
Should be slightly stale
Ideal options include challah, cut on diagonal, brioche, pan de agua
Avoid bread with a thick, hard crust.
Estimate two pieces per person.

Fat: oil, butter, or butter spread


Prep the fruit and place in a mixing bowl.

Combine the batter ingredients in a medium shallow mixing bowl and whisk to blend. Dip bread into batter in batches and allow to coat both sides.

In a cast-iron skillet or on a griddle, heat fat over medium-high heat. When fat bubbles, reduce heat to medium-low and add as many pieces of bread as possible without crowding the pan, which creates steaming.

Allow battered bread to cook for at least four minutes, or until golden brown, and then flip to second side. Cook for an additional three or four minutes.

To serve: Line French toast on a serving platter and garnish with fruit. In addition to maple syrup, agave nectar, fruit jam and powdered sugar work as sweeteners.