French Toast and Pineapple Parfait

On week-ends, I usually have a pretty boring breakfast ( white egg omelet, and whole wheat toast) when I am not having French croissant, but this morning I wanted to cook something different and yummy. Something that maybe my children would eat. So after asking my child if he would eat what I wanted to fix, this is what I prepared: French Toast with Pineapple Parfait.

French Toast: 8 pieces of sour dough bread fresh or old, 3 eggs, 1 cup of milk, 1 Tbsp of vanilla extract, 2 Tbsp of brown sugar,  sugar to taste.

Turn the oven to 300. In a soup bowl, mix all the ingredients above. Dip the bread in the egg mixture and flip the bread so that the bread will absorb the egg mixture on both sides. Meanwhile, turn the stove to medium and melt 1 tbsp of butter in a frying pan. When the butter is sizzling, add the bread and toast for 1-2 minutes on each side until the bread becomes golden. Place the bread on a plate and place it in the oven, or serve at once. Repeat this process until all the bread has been used. Sprinkle sugar on the bread before serving. My child added some maple syrup, but I think it tastes better without it.

Pineapple Parfait: 4 cup of fat free Greek Yogurt, 2 Tbsp of orange flower extract, 2 tbsp of vanilla extract, 1/3 cup of brown sugar, 2 cups of pineapple diced in very small cubes, 4 tsp of brown sugar, 8 ginger snap cookies crumbled.

In a medium sized bowl, mix the yogurt, the vanilla, the orange flower extract and 1/3 cup of brown sugar. Set aside.

In another medium sized bowl, mix the pineapple and the 4 tsp of brown sugar and set aside as well.
To serve, place 1 cup of the yogurt mixture in a glass, sprinkle with ginger crumbles and add pineapple.

Bon Appetit and Happy Cooking!!!