Everyday Eats: Azeri-style Toast from Cafe 21

Is it cake or French toast? Who cares when it's this tasty.



There's nothing I like more than a cold slice of chocolate cake and a glass of milk for breakfast. Luckily, I have just enough willpower to resist the allure of sugar first thing in the day, but weekend brunches are a different story, and that's where French toast comes in. It's technically a legitimate meal, but when it's stuffed with cream cheese and strawberries, and topped with powdered sugar, fruit puree, and maple syrup, it might as well be dessert.

Cafe 21's Azeri-style toast ($9) is the cakiest version of French toast I've ever encountered. It's made with egg bread that has the consistency of a moist pound cake. One side is dipped in egg and fried in butter, while the other side remains soft and moist. Between the slices, there's a sweet cream cheese spread and fruit (strawberries, bananas, or peaches). 

There's strawberry puree on the top of the toast, and a mix of kiwi and strawberry puree on the plate, which is great for dragging the toast through, or sweetening up the fresh fruit that comes on the side, including pineapple, grapefruit, strawberries, and kiwi, a distinct upgrade from the cardboard cantelope that normally comes with most brunch dishes. 

To drink, I usually steer towards the coffee beverages (iced mochas are epic), but there's also several sangria options, available by the glass or in a flight.

Related:
Everyday Eats: Hot Dogs at Lucky's Lunch Counter
E
veryday Eats: Tacos at Puesto

About the author: Erin Jackson is obsessed with finding the best cheap and tasty eats in San Diego. Keep up with her other food finds on EJeats.com

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Food and Drink

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Restaurant reviews, food trends, top cocktails, wine, beer and generally the best eats and drinks in San Diego, with reporting (read: eating) lead by food editor Troy Johnson. Looking for the Erins? Erin Chambers Smith and Erin Meanley? Find their most recent musings over at the Around Town blog. And yes, we know that one needs a new name. We're working on it. 

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