Photo: Andrew Akhaphong
Cardamom brings warm flavors with hints of mint, lemon and subtle notes of pine. A 2017 study in the Journal of Diabetes & Metabolic Disorders found consuming ½ tsp. of cardamom daily lowered cholesterol and improved blood sugar levels within two months, compared to a placebo.
It contains an antioxidant, quercetin, which has shown similar benefits. Strawberries are also rich in quercetin. Cardamom and strawberries pair perfectly for an antioxidant-rich meal.
Encourage health and wellness with this recipe, and remember—any food can fit into a balanced lifestyle.
Strawberries and Cream French Toast
- 16 oz. loaf of chunky cinnamon bread, thickly sliced
- 1 pint strawberries, washed, sliced into halves and stems removed
- 10 eggs
- 2 ½ cups heavy cream, divided
- 1 stick unsalted butter, melted
- ½ tsp. ground cardamom
- ¼ tsp. ground nutmeg
- ½ tsp. sea salt
- 4 oz. mascarpone
- ¼ cup powdered sugar, plus extra for garnish
- 1 tsp. vanilla extract, divided
Grease a 9-inch by 13-inch baking dish. In a mixer, beat mascarpone, ½ cup heavy cream, ¼ cup powdered sugar and ½ tsp. vanilla for approximately 3 to 5 minutes or until soft peaks form. Arrange cinnamon bread slices in the baking dish. Dollop whipped mascarpone and slices of strawberries evenly over the bread. In a separate bowl, whisk together eggs, remaining heavy cream and vanilla extract, butter, cardamom, nutmeg and sea salt until smooth. Pour over the bread; let it rest for 1 hour. Bake in the oven at 350 F, covered with foil, for 45 minutes. Remove foil; bake for an additional 20 minutes or until top is golden brown and custard has set. Remove from oven; let cool for 10 minutes before serving. Dust with additional powdered sugar as desired.
Andrew Akhaphong M.S., R.D., L.D., is a registered dietitian at Mackenthun’s Fine Foods. Taste more at mackenthuns.com.
