OK, so Coca Cola just turned 125 years old yesterday, and we missed it.
This is like missing your best friend’s b-day, and then you just feel like total crap and guilt and lots of bad stuff, and you have to drink a Coke to feel better, but then you just feel bad again because you didn’t do ANYTHING but drink one little 90 calorie can of Coke on your favorite drink’s all-time big b-day.
But. Belated birthdays are all good in my book. And let’s be honest, the soda has no feelings, so don’t feel too bad. Instead, LET’S COOK! In honor of our favorite carbonated beverages (haters gonna hate, too bad) let’s make a cake! Or French toast! Or chilli! And use Coke to do it!
You will need:
- 3 cups Vanilla Coke®
- 3 pinches of salt, divided use
- 1 1/2 tablespoons butter, unsalted, divided use
- 16 pecan halves
- 2 teaspoons sugar
- Pinch of salt
- 1 egg, large, whole
- 3 egg whites, large
- 1/4 cup steamed milk
- 1/2 teaspoon cinnamon (optional)
- 1 loaf egg bread (Challah), about 1 pound, sliced to (8) – 1/2″ slices
- As needed, fat-free non-stick cooking spray
Place soda in a saucepan over medium-high heat and reduce to a little more than 1/2 cup, about 25-30 minutes. While simmering add a pinch of salt and whisk in 1/2-tablespoon butter. Simmer for 2-3 additional minutes, whisking occasionally until syrup is reduced to 1/2 cup. Remove from heat and hold syrup at room temperature. The syrup should be made just before serving, without extended holding.
Place a small non-stick skillet over medium heat. Add pecans and stir or toss until pecans begin to brown, about 5 minutes. Remove pan from heat, add 1 tablespoon butter and stir or toss to coat pecans. Return pan to heat and sprinkle pecans with sugar and 1 pinch of salt. Stir or toss while cooking until a light caramel forms about 2-4 minutes. Turn pecans onto a sheet pan lightly coated with cooking spray. Cool and break apart, if necessary.
In a mixing bowl whisk together eggs, skim milk, a pinch of salt and cinnamon, if using. Set aside.
Place a large non-stick skillet over medium heat and coat lightly with cooking spray. Dip bread in egg mixture until coated on both sides; drain excess. Cook to light golden brown on first side, about 2-3 minutes. Flip and cook second side. Remove and hold warm. Repeat with remaining sliced bread.
Serve French toast with syrup and candied pecans.
This post is brought to you by Rachel, who just loooooooooveeessss Coke (the beverage kind, that is).