Is there a more decadent breakfast, other than sitting down to a plate of freshly made French toast, doused in plenty of maple syrup and real butter? Not a chance.
Do you need a good reason to prepare a perfectly over-the-top carbohydrate-fest meal? Certainly not. After all bread is my passion!
Is there a reason why this post is full of questions?
No - just in a silly mood!
How do you make le French Toast (never have seen it in France, mind you)?
I was taught by my Dad to slice stale baguette bread into diagonal slices and sop them in a heady mixture of milk, egg, vanilla, cinnamon and a smidgen of nutmeg. Fry the slices up in generously-buttered pan and serve at once. It doesn't get much simpler or more delicious - I've never really improved upon this tried and true method.
So grab an extra loaf of bread and intentionally let it go stale - your breakfast companions will be thankful!
I used to work at a little B&B in college and we would served stuffed french toast on Saturdays. We'd do up the bread like you said, but we'd sandwich together two slices and slather them with cream cheese and strawberry jam, marinate them in the egg batter overnight, and then fry them in the pan in the morning. (And serve them topped with: maple syrup, sliced almonds, a sprinkle of powdered sugar, fresh seasonal berries and a sprig of mint.)
ReplyDeleteDiabetics' nightmare but OH SO GOOD.
YUM! That looks amazing! Pretty sure I have some stale bread in the cupboard right now, too! :)
ReplyDeleteI've always done this with regular baguette/brioche but I've never thought to let it go stale! I will definitely have to try that. No more guilt for not finishing that baguette on time, either!
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