French Toast with Pineapple-Fig Flambe
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8 fresh figs, quartered
2 slices of Portuguese Sweet Bread, cut 1 inch thick then cut in half
1 cup milk
1 tbs cinnamon
4 tbs butter, separated
3 tbs ginger, minced
1 slice of pineapple, core removed
1/4 cup Portuguese grape liquor
1. In a large bowl mix together eggs, milk and cinnamon. Add the 4 pieces of sweet bread, soak each side in the egg mixture for 30 seconds per side.
2. In a large sauté pan, melt 2 tbs of butter. Add the 4 slices of soaked bread and cook until golden brown on each side about 2 minutes per side. Remove from pan and place on a platter.
3. In the same pan, add remaining butter, figs and ginger. Using your hands, squeeze in the pineapple slice, adding both the juice and crushed pineapple. Cook for 30 seconds to heat. Add the grape liquor and warm to about 130 degrees (well below boiling). Light the mixture with either a long match, lighter or tip the pan into the gas flame. Flambé until the alcohol burns off, about 1 minute.
4. Pour the flambéed figs over the French toast on the platter and serve.