I’m back: site redesign and career aspirations


Hello everyone!

It’s been a few months since I last posted, but with a better class/work schedule, my new goal is to clean up this website, cook more and dedicate more to time to this blog.

For those of you that are new to The Glutton Diaries, I first started the website as a college junior fresh from returning from abroad. I came back from Paris with a goal to launch a food journalism career, however I was not sure how to go about it. Since then, my will has only solidified and with it, so has my culinary taste and design style.

With that being said, I plan to return to The Glutton Diaries with an eagerness to continue defining what it is I like to cook and photograph. I am excited for you, my handful of readers sprinkled around the world, to join me for the ride.

This page first started out as a “dabbling” into food writing and photography, and in the last few months I have definitely refined my work. In turn, I plan to clean up some of my older posts to only feature shots of my final products because I do not find the “in-the-process” photos useful. In their replacement, I will dedicate more time to my food styling so that I can play with my technique. After all, this is a makeshift portfolio/diary for me.

So I will end this secondary introduction with a quick recap of the months I neglected to post to The Glutton Diaries. Perhaps it would be best if you knew who I really was? My name is Audrey Perkins, I am almost done with my final year at Indiana University, I practically live at my job as an editor at the Indiana Daily Student and I am likely the biggest food-geek you will ever meet.

It’s nice to meet you guys. Now, for the fun part. What have I been up to the last few months in terms of food?

Since photos are worth a thousand words, here is a sampling of photos of work I have done privately and work I have done at my other jobs. Bon Appétit! (Recipes to come.)





This recipe originally came from a post I made at thelala.com, a lifestyle blog I edit for. Check this recipe out here.


This photo and styling is mine, however the recipe is from my friend and coworker Allison Wagner from the Indiana Daily Student. Check it out here.

Popin’ Cookin’



So for those obsessed with Japanese culture, or absolute foodies like me, you have probably heard about this Japanese toy.

Popularized by Youtube’s RRcherrypie and Sorted Food, demonstrations of Popin’ Cookin’ have flooded the internet. So when this showed up in my local asian grocery store, I had to buy it. Since the link above likely has a better tutorial for this, this post will not be a tutorial, but will just show the steps I took to get the product above. The box was pretty self explanatory.

But what is Popin’ Cookin’? It is an edible candy slash toy where kids, and young-at-heart adults, can replicate cooking. It is very similar to playing with play dough, only it is specifically food themed.

I note, it’s safe to eat, but not tasty. It has a very sweet, icing-like smell. But tastes strongly of artificial flavors and sweeteners. Also, the texture is not appealing. However this is a fun way to occupy your time. It took me about 15 minutes to make the full batch.

What was weirdest about this was the texture. I would compare it most to very dense gelatin. However it looked so accurate. The texture emulates not only dough, but fried dough so well. I was thoroughly confused while making this because it looked good and smelled good. Yet I knew it wouldn’t taste good.

Fortunately, it is edible. I remember hearing about a similar toy being pulled from the shelves in Japan because the ending creation was so accurate looking, I’m assuming kids tried to eat it even though it was not food-safe. The company spent great efforts trying to make the toy cooking-accurate, that certain chemical reactions had to be used to create special effects. For example, you could drop in pieces of “dough” into “oil” and the liquid would start to boil, emulating frying. The end products even floated up when they were fully “cooked.”

There were also props involved that could be misleading, like paper seaweed and plastic shrimp tails.

Popin’ Cookin’ is the end result of that situation. It’s a bit less realistic, but you still get the same play-cooking feeling from it. And you don’t have to worry about it if someone pops it in their mouth at the end. They might regret it though.






Moroccan influenced quinoa cakes


Based on a request from one of my vegetarian friends, I wanted to try making something fun she could eat. Her one request was that it involved quinoa as it “is one of the only non-animal sources of B12 for a vegetarian.”

Since quinoa rotates through her meals at least once a week, I was determined to think of something cool for it. I’ve also found that most quinoa recipes come in the form of salads, or simply warm but loose as a grain, so I played with what shape it could make.

My thought on vegetarian food is that if there isn’t meat to give that savory sense of taste, I’d use every flavor and texture combination possible for this dish. I wanted something satisfying. What’s my definition of satisfying?

It’s something that touches all of the bases. Is it salty? Sweet? What about crunchy?

I gave myself requirements.

There had to be a variety of textures. I wanted there to be a substantial chew, something hearty. There had to be crispiness and creaminess. There had to be a punch of flavor- which is why I went the Moroccan route. It’s spicy and sweet. There was that umami element there that would replace the savory aspect of meat.

So Julia, this is for you girl!




  • 1 ½ c. quinoa, cooked
  • 1 egg
  • 3 tbs. flour
  • 2 tbs. raisins
  • 1 tbs chopped mint
  • ¾ tsp. cumin
  • ½ tsp. cinnamon
  • Pinch allspice
  • Pinch nutmeg
  • Pinch cloves
  • Pinch ginger
  • Salt and pepper to taste


  • 2 cups kale, stalks removed
  • 2 cloves garlic, chopped
  • Salt and pepper to taste

Egg topping

  • Enough water to generously fill pan
  • 1 tbs. white vinegar
  • However many eggs you want
  • Dollop of sour cream optional for topping.

*Spices are relatively optional based on availability- however cumin and cinnamon MUST be included.



Mix all the ingredients.



Form palm sized disks, about three tablespoons a handful. Make solid pressing movements, the binding can be a bit loose. Worst case, press back together when cooking.



Pour a generous amount of oil in pan, enough to coat the bottom. Drop cakes in pan, press slightly with spatula to create solid flat bottom. Cook till golden on both sides. Remove to paper towel lined plate. Set aside.



Drop kale and garlic in remaining oil. Cook till tender, but not soggy. Season to taste.



Pour water and vinegar in saucepan. Make sure there is enough water that the egg when dropped does not come close to the bottom. Gently drop egg in water, and with a big spoon, nudge and hold the egg in the water to prevent it from touching the bottom of the pan. Cook two minutes. Remove with slotted spoon.



I decided to go artsy with my plating. You do not have to use a cookie cutter to mold the kale- go ahead and just spoon in on the plate. But if you want to be like me: place a 3 inch cookie cutter in the center of the plate. Press the kale into the mold, pushing to make sure the shape stays. When full, use a spoon to push the edges of the kale down while you remove the cookie cutter from the plate. This prevents the greens from moving too much.



Start stacking. Place the quinoa cake on top of the kale. Then lay the egg on top. I wanted more creaminess, so I put a dollop of sour cream on after. Then top with whatever garnish you like and slit the egg’s side to release the creamy yolk. Or just dig in!

Fun note, if there is anyone that cannot eat eggs, you can omit the poached egg, and replace the egg in the cake with three tablespoons ground flax seed with a little water.

Let me know how yours turns out!

Brown butter pineapple upside-down cake


So this will be a shorter post this time, one without the actual feature of a recipe. In fact, this isn’t one of my recipes. For those that want the original, you can find it here.

However I wanted to use a classic recipe to help bring focus to a specific ingredient: brown butter.

That was the only change I made to the recipe, with the exception of fresh cherries instead of Maraschino. Rather than go the traditional route, I wanted to play with the tangy flavor of fresh fruit contrasted with a really earthy element. Which was why I went for brown butter- it makes everything taste warm and homey.

Instead of using normal butter, I went for brown butter. So if you want to completely recreate the picture above, anytime the recipe calls for butter, use brown butter instead. Especially in the brown sugar sauce on the bottom.

Brown butter, or beurre noisette in French, is a common ingredient in French pastries. it is made by melting butter and slowly toasting its milk solids until the liquid turns brown. The end product will result in a nutty, luscious butter that you can use as a liquid or solid.

I am not exaggerating when I say that your kitchen will smell the best it ever will. It’s hard to even explain how this stuff smells. I know that at the beginning of the post, I listed “warm” and “homey,” but what scents make up those adjectives? If you were to combine the smells of toasted bread, roasted nuts and pure unadulterated butter, that’s what it would be. It’s almost umami. There’s a subtle savory note that makes desserts so complex that you will want to eat the cake batter raw. I was only mixing the butter into the flour, and it already smelled like I could eat it straight.

Either way, like how this BuzzFeed post says, it will take any simple recipe and make you feel like a gourmet chef. And you didn’t have to do anything fancy. Making this stuff is almost like boiling water. Only with fat.

And just because I’ve fallen in love with this ingredient, I’ve thought of a couple different uses for it. Click a choice below if you want to see these desserts come back to The Glutton Diaries in the form of a recipe post!

Sesame crusted salmon with chive wontons


Since I’ve started interning at the American Heart Association, health has become a forefront in my cooking. I realize that this may sound a bit ironic coming from a girl whose blog revolves around her eating and cooking. However when I read on a daily basis about the things that are making us unhealthy, I just can’t ignore them.

With that being said, I looked for something that would emulate the texture of something deep fried. I wanted something with a  serious crunch to prove that something that feels unhealthy doesn’t have to be. Then I remembered a tip I learned last semester when I interned at a culinary school. I was taste testing one of the student’s meals, an exploration of how many ways someone can cook salmon. Off to the side was sesame crusted salmon. This nutty exterior lends the tender fish just the right amount of crunch. Only without using too many carbohydrates, which was exactly what I wanted. This crust also doesn’t require a lot of oil to pan fry the exterior. The seeds actually crisp up on their own, we just help them out a bit with a little oil.

I also had some wonton skins leftover from when I made basil cilantro dumplings. So this is where this recipe came from. A combination of east meets west, in a way.

*Just a note, this is not an AHA recipe. I am also not a nutritionist. However this recipe was made with the intention of being on the healthier side. I, however, did not want to sacrifice the flavors of certain ingredients. So you will see some things that may not seem healthy- like the knob of butter used to sauté the chives. Feel free to sub any of these ingredients for a version that suits your diet if need be.


  • 1 cup finely chopped chives
  • 1/2 cup finely chopped greens, you can go with anything save for lettuce, I recommend kale or spinach.
  • 1/2 teaspoon lemon zest
  • salt and pepper to taste
  • 1 tablespoon butter
  • A package of wonton skins, this recipe will yield about 20 dumplings. Any leftovers should be kept in an airtight container.
  • 1 small filet of salmon, cut into 1 inch cubes
  • 3 tablespoons whole toasted sesame seeds
  • 3 tablespoons flour seasoned to taste with salt and pepper
  • 1 egg beaten
  • 2 cups low sodium chicken broth
  • Fresh vegetables to garnish, I went with cabbage and tomatoes.



Sauté the chives and greens in the knob of butter until soft. Season with salt and pepper. Add the lemon zest.


Take a wonton wrapper and with your finger, moisten two sides of the dough with a drop or two of water. Drop a tablespoon of the chive mixture.


Fold one corner over the other to create a triangle. Slowly seal the edges, all while pushing out as much air as you can. Any air left in the wonton will make it puff when cooking, making it hard to tell if it is fully cooked. You want these to be as flat as possible.


Lay them in a single layer on a plate. This is a relatively large batch, and you can organize the dumplings by keeping a damp paper towel between the layers to keep them separated. When you are finished you must cover them with a damp paper towel or the wontons will dry out.


Bring a pot of water to a boil. Drop the dumplings in groups of about 5 or 6 into the water, making sure to give a strong initial stir to keep them from sticking to the bottom. When they float up, and the wontons are translucent, scoop them into an oiled plate. Swirl the wontons in the oil to keep them from sticking together. Continue doing this until all the wontons are cooked.


Take the cubed salmon and pat them down with a paper towel. You want them to be as dry as possible.


Now measure out your breading ingredients. The flour will create a dry surface on the salmon, which will enable the egg wash to stick, and the sesame will form your crust.

bread 2

Take your salmon and pat two opposite sides in the flour. Then repeat the process in the egg. Finally, drop the salmon into the sesame seeds. Repeat the process for all of the salmon. Of course, I did the small pieces for the pretty visual effect. If you are in a rush, you can do the entire filet in one step. Doing this will only increase your cooking time by a couple minutes on each side.


Now lightly oil your frying pan and heat it to medium. Place one side of the salmon down and cover with a lid. Let it cook slowly, allowing the fish to cook while preventing the crust from burning. After cooking about three minutes, flip the fish over and cover again, cooking for three minutes. Repeat this step for all of the fish. If your crust risks overcooking before the fish is ready, pull it from the stove and place it on a baking rack. Continue to cook it in the oven at 350 °F. The fish is done when it no longer looks translucent. No matter which way you finish cooking, let your salmon cool on the baking rack – this prevents steam from making the surface soggy.

final 2

Finally heat your chicken broth. I added a couple leaves of fresh basil to scent my soup. Add in your wontons to reheat them. Prepare your vegetable garnishes.

To serve, scoop some dumplings with broth into a bowl. Add your veggies and top with salmon.

Cherry clafoutis


The first time I ate clafoutis was at a birthday party my host family held. As you guys may have read in my About page, I lived in Paris with a  Franco-Italian host family this last Spring semester of college. As awkward as it was with the language barrier, the family always invited me to their family gatherings.

My host aunt brought over two desserts, an apple and prune clafoutis. Both of which were shoveled onto my plate at dessert with a stern look from my host uncle. He said, “You must try both of them, my wife made them and they are delicious.” I, with a completely full stomach, accepted with a hesitant smile. He then made an “I’m watching you,” gesture with two of his fingers and then gestured to the two plates of cake. I all but licked my plate clean under his watchful eye and received an “I told you so.”

Regardless of how full I was, I loved those desserts. Mostly because of how simple they were. My host aunt explained the steps to me, it was pretty easy. A clafoutis is basically a custard poured over fruit, then baked. In the oven it will rise, looking almost like a cloud. Once cooled it sinks back down to create a dense cake. Cherries in this case make the dessert pretty striking and the acidity helps cut through the sweetness of this dessert.

*Fun fact for the day, the clafoutis cake (pronounced like clah-foo-tee) originates from the Limousin region of France. Looking back on my time there, I knew my host mother’s family originated from a southwestern area close to that region. Though I never found out what actual city where she was from, I wonder if she came from the region of the clafoutis.


  • 1 1/4 cup milk
  • 1/3 cup sugar plus 2 tablespoons for sprinkling
  • 3 eggs
  • 1 tablespoon almond extract
  • 1/8 teaspoon salt
  • 1/2 cup flour
  • Zest of one orange
  • 1 cup pitted, halved cherries



In a large bowl, stir together the sugar, flour, salt and zest.



Add the eggs. Stir.



Then add in the milk and extract.


fill 1/3

Pour enough mixture to fill a greased dish 1/3 of the way. Bake at 350 °F just long enough to create a skin at the surface stable enough to support the cherries. This can take about 5 minutes depending on your baking dish.



Pull out the dish and add the cherries. Sprinkle with a little additional sugar. For those watching their sugar, you can either adjust or omit this step.



Pour the remaining batter on top and return to the oven for another 40 minutes. The clafoutis is done when it is puffed, like a cloud, and golden brown. A toothpick when inserted should come out clean.


final 2

Let cool just enough for the cake to sink back down. While this dish is good cold, it is best warm with a bit of ice cream like shown above in my mini version made with leftover ingredients.




Almond fig galettes


I recently got my hands on a giant box of fresh figs. I have never cooked with them before, I really have only seen them in jams and cookies, however I always loved their subtle sweetness. I am also smitten with how pretty these fruits are. Green skin with slight splashes of pink hide a rose interior. I’ve never worked with these fruits fresh, and to be honest, they are pretty boring looking once dried or cooked. These turned brown when baked, which lost all the pretty coloration. However they did become chewy, which gives a good texture to this dessert.

Since I didn’t have much experience with figs, I went to Pinterest to try to get an idea on what I could do and I found that tarts and galettes were the most popular choice. I have also never made a galette before, so I thought, well here’s a way to knock out two culinary experiences with one stone. The crust comes from the Smitten Kitchen, and I added an almond filling to make the galette a bit more substantial than just a fruit filling.


The crust

  • 1 1/4 cups all purpose flour
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • A stick butter, cut into centimeter sized cubes
  • 1 cup ice cold water, only 1/4 cup will actually be used

The filling

  • 1 tablespoon melted butter
  • 3/4 cup ground almonds
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract (optional)
  • 1 tablespoon dark rum
  • 1/8 teaspoon salt
  • 1/2 teaspoon fresh lemon zest
  • 4-5 fresh figs, sliced



First, drop a couple ice cubes into the water. Set aside. Then in a large bowl, mix together the flour, sugar and salt.



Drop in the butter. Using a fork, start pressing the butter into the flour. Make quick, pushing movements. The goal here is to not make a dough by stirring, you are in a way, massaging the butter into the flour to make a sandy mixture. Move as quick as you can to ensure the butter doesn’t have a chance to warm and soften. Stop when you see pea sized bits of butter left, like in the picture. It doesn’t have to be even. In fact, you want it to be lumpy- those lumps of butter will create the flakey layers in your crust.



At this point, measure out 1/4 cup of the ice water and start mixing it into the mixture. Make sure any ice cube pieces are not included when you pour. Again, this will not be a stirring motion. You want to try to press the flour clumps into the water. Keep pressing until you get a uniform dough.



When the dough starts to pull together, use your hands to knead the ball a couple times to ensure it is fully combined. Then wrap in plastic wrap and refrigerate for an hour.



Mix together all the ingredients for the filling, except the figs, until combined. Set aside.



Once the dough is fully cooled, cut it into four pieces. Leave three of these pieces wrapped in the plastic, and return them to the fridge. You want to make the galettes one at a time, and having the coldest dough possible will make your life easier. I promise you. Take the quarter of the dough and push its corners with your hands until you attain a make-shift circular shape. Flour your work surface and your rolling pin, then start rolling the dough until it is about 1/4 an inch thick.



Take your almond filling and spread it in the center. Then spread your figs. You can move the figs in any shape you want, you can spiral them in a circle for example. However I wanted the almond filling to show, so I went in a line.



Fold and pleat the sides together and transfer the galette to a baking sheet lined with foil. Repeat the process for the last three pieces of crust dough.


final 2

Bake at 375 °F for 50 minutes to an hour until the crust is golden brown. The goal is for the bottom of the galettes to be opaque and cooked through. If the almond mixture browns too fast, cover the baking sheet with foil.

The smell of these baking in my kitchen was unimaginable. Something about a simple butter crust turns unbelievably nutty in the oven. These could be made the more traditional route with sliced pear, the pear almond tart is one of the most common French pastries I’ve ever seen. However, there’s nothing funner than cooking with a new ingredient. I embrace the fact that I am a baking nerd. Let me know what you guys try out with this recipe!


Clean and simple breakfasts


There is nothing I love more than a simple egg. Tender, supple egg whites paired with a creamy yolk. Now that is my version of heaven.

When I stumbled across this post from Cannelle et Vanille, one of my favorite food blogs and my foodie role model, I knew I had to make it. Only this time I gave it a spiced twist.

Soft baked eggs, with a sprinkling of cream to give it a luscious texture, paired with refreshing herbs and vegetables. At the last minute, a pinch of cumin speckles the top with a hint of smokiness.

These are perfect for a last-minute brunch. All you have to do is drizzle, crack and bake.



  • 4 eggs
  • 4 teaspoons heavy whipping cream
  • 4-6 cherry tomatoes, add more or less depending on what ratio of egg to vegetable you want
  • A sprig of cilantro
  • A pinch cumin per egg



Roughly chop the cilantro and quarter the tomatoes. Divide the cilantro and tomatoes equally into 4 oven-safe cups. Pour on top a teaspoon of cream into each cup, one for each egg.



Crack the egg on top. Sprinkle the cumin on top.



Bake the eggs on a baking sheet at 350 ˚F for 15-20 minutes until the egg sets, but the yolk is still runny. The egg should barely be opaque. If you want your eggs to be full cooked, bake until the eggs don’t jiggle.

I toasted some bread in butter and accompanied my eggs with a light kale salad. The narrow slices of bread really help dig into that egg yolk.

Sometimes simplicity is the best of flavors. I always took it for granted, thinking that I had to depend on many ingredients to make something good. Additionally, the egg its self is often ignored in terms of flavor. People associate them with how they transform flour into cakes, brownies and cookies, but never as a simple item with a delicate taste. However this recipe does what little else can- focus on the flavor of an egg. All while accompanying it with light, if not subtle seasonings. You don’t even need to add salt or pepper.


Brussels sprout mac and cheese


Alright, it is time for the last of the childhood favorites series. I’ve had fun with it and might revisit it in the future.

Here I took everyone’s favorite: macaroni and cheese. Only I took out the macaroni and topped it with, hilariously enough, most kids’ least favorite vegetable, the brussels sprout.

I’ve always liked them, I think that as a child I was determined to be the one kid who liked the detested vegetable. I mean, they make some adults still cringe.  Yet, I am determined to shed its infamous reputation.

If you take brussels and fry them in bacon fat, they can do no wrongs. Granted, my rule is that anything fried in bacon fat must be delicious. However the bitterness that most people associate with this cruciferous vegetable is paired nicely with a crispy texture and a good dose of fatty, umami flavor.


2 strips bacon
1/4 cup minced carrot
1/2 cup chopped onion, red onion preferred
1 clove garlic
4 cups brussels sprouts, halved
2 cups dry pasta of your choice
4 cups water
2 tablespoons butter
2 tablespoons flour
2 cups grated white cheddar
Hot sauce optional
Eggs optional

Season to taste


Cut the strips of bacon into chunks, fry. When cooked, pull them from the pan, leaving the fat behind.



Cook the carrots and onions in the bacon fat on high for 4 minutes, stirring constantly. These are here mostly to season the sprouts so they have to be nearly fried and carmelized by the time you reach the next step.



Blister the brussels sprouts on high heat for  5-7 minutes, stirring constantly. At this stage the carrots and onions will be easy to burn otherwise. Cover, then continue cooking on medium low for another 5 minutes. They are done when harder core is firm, but not hard and the leaves are tender.



Boil the pasta, al dente.


butter flour

Start making your roux, this will thicken the sauce. Melt the butter and add the flour. Cook while stirring for a minute  or two until the paste is lightly golden.



Add the milk slowly. The first few tablespoons will make the roux recede into it’s self. This is ok. Continue adding the milk while breaking up the thickened paste. Eventually it will thin out until it reaches the proper consistency. It should coat the back of your spoon.



Add the cheese and in my case, the hot sauce. Season to taste with salt and pepper.



Stir in the pasta.



Pour the mix into a greased casserole pan. Top with the brussels sprouts and reserved bacon. Bake at 350 ˚F for 15 to 20 minutes. It’s finished when the top is golden brown and crispy.



I happen to love eggs, and more specifically, warmed egg yolks. If you want you can separate some of the brussel mac like I did into smaller serving dishes and crack an egg on top before baking, I recommend it. You can also crack them directly over the casserole if you wish. The extra level of creaminess really does the trick.


Peanut butter and jelly French toast


My last post introduced this week’s theme: reinventing childhood favorites. This post is going to play with the idea of a peanut butter and jelly sandwich.

In my opinion everyone has a childhood memory of this sweet and salty concoction. Whether they liked it or not, they will always remember it from their school days. I for example, cannot forget the memory of my mom surprising me with horrendous Cheese puff PB and J’s every Halloween with a note written in the wrapper making a cheesy pun on the “scary” flavor combination.

A girl just can’t shake the memory of her elementary-age self biting into a sandwich to find a soggy jelly covered cheese puff hanging out of her mouth.

Yet, here is my version on the peanut butter and jelly sandwich. I promise it is not going to include any cheesy junk food of any form. In fact, it isn’t even a sandwich anymore.

I decided to play with the idea of a peanut infused French toast with jelly syrup. Because if anything, I love taking the traditional idea of a food and completely messing it up. So here it is- my deconstructed PB and J sandwich.

2 tablespoons peanut butter, melted
1/4 cup milk or half and half
2 tablespoons brown sugar
1-2 tablespoons roasted sesame seeds (I like how they add another nutty element)
1 teaspoon vanilla extract
Dash cinnamon
2 eggs
about 6 slices of bread, stale (Soaking time varies based on how many slices of bread can be used, adjust soak time based on your preferences)
Jelly, whichever you prefer

Cream sauce optional


Take the melted peanut butter and slowly whisk in the milk. It will solidify to an extent, but it being melted will help with the first few stirs.



Add the vanilla, stir.



Add the brown sugar, cinnamon and sesame. Stir.



Add the eggs, stir until combined. Let the stale bread soak in the mixture on each side for a couple minutes.

Fry them with a knob of butter or with a tablespoon of oil. Cook a couple minutes on each side, or until they turn golden brown.


If for some reason the heat is initially too high and the sides cook too fast while the middle of the bread remains raw, fear not! Continue to cook until each side is golden brown and if they are still a little too soft in the middle, pop them in the microwave for about 15-20 seconds. This can also be done in the oven at 350 ˚F. This will in a way sear the bread for the coloration you want, but then let the bread finish off in less drastic heat.



Finally take your jam and melt it in the microwave- do this in 20 second intervals while stirring. You should achieve a nice liquid. The above uses my dad’s homemade black grape jelly.

I thought that it could use a bit more liquid on top, so I added a last minute (optional) cream sauce made up of a tablespoon of marscapone, an Italian cream cheese, and enough milk to thin it out to the consistency of pudding.

Let me know how your French toast goes! I hope you like the combination of sweet and salty I’ve created.