Sunday, October 24, 2010

Return of the smell-good Sundays... on Saturday

There was some talk a while ago, about blogging recipes that aren't really recipes, because they're so easy and basic everyone knows them. The consensus was mostly that we only assume everyone knows, but some people like a little guide when they're learning these basic things.

So today I give you... French Toast.

French Toast is my favorite weekend breakfast. I love using Pepperidge Farm's cinnamon raisin bread, and lots of spices, and lots of real maple syrup. This "recipe" is what I grew up with, and is exactly how I like it.

French toast,
serves 1-2, depending how hungry you are.

4-5 slices of bread you love. I often collect the "heels" (the end slices) of La Panciata cinnamon raisin bread in the freezer to save for french toast. This time I cut up the last of the Pittsfield Bakery cinnamon walnut apple raisin bread from the week before.
1 egg
3/4-1 cup milk
1/2t cinnamon, approx
1/4t ginger, approx
1/8t nutmeg, approx
1/2t vanilla, approx

Beat the egg and milk together in a small, shallow bowl (I have a special french toast bowl, used only for french toast, or breading chicken. A small, 6 or 8inch, cake pan would work). Add the spices and vanilla.

Spray a griddle or large frying pan with cooking spray, heat to medium-high heat. Sprinkle some water droplets on it, if they dance around, it's ready. If they sizzle and evaporate immediately, it's too hot, and if they just sit there, it's too cool. Adjust heat accordingly.

Dunk bread slices, one by one, in the egg mixture. Smoosh around so they're really covered, then transfer to the pan. Do only 2-3 slices of bread at a time, depending how big your pan is, you want space between them all. Cook for a few minutes, then flip when the bottom is a little brown. Cook the other side til it's browned. Transfer to a plate (if you're making a lot, set the oven to about 200F and keep the french toast in there until everything's ready, to keep them all warm). Repeat with the remaining slices of bread.

Serve with real VT maple syrup. If you don't live where you can easily get real maple syrup, use a nice fruit syrup, or make friends with New Englanders that will visit you and bring you maple syrup in return for letting them stay in your guest room for the weekend. I forbid you to use fake maple syrup.

Alternatively, make a fruit compote. I intend to do this next time, and I'll tell you about it.

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