Storm In My Kitchen

I read somewhere that when you have old bread, make French toast.

I was away for Easter break.  We hopped around the nearby islands, feasted on wonderful food but for the most part, it was lounging at the beach or on a hammock near our cottage with a good book… a perfect getaway from the busy schedule.  A much needed rest, truth to  tell.  I hope yours was as restful as mine.

So I come home and there it was on the fridge, pitifully staring back at me.  “French Toast time”, my thought balloon goes.  Not that I wait for bread to go stale but days old bread make a lovely French Toast.  I like mine a bit crisp on the edges but still soft and creamy in the middle.  The trick is let the bread soak for a minute or 2 and cook it with a fair amount of hot oil.  Adding sugar to the mixture will crisp up those edges.

I like using thickly sliced loaf breads.  I am currently loving the Premium Bread from BreadTalk but baguette or Jipan’s Monroe bread works well too.

Adapted from Molly Wizenberg’s book, A Homemade Life, Burg’s French Toast is by far, the best French Toast I had ever made.  So addictive I have become, I find every opportunity to make them.  Served hot with butter and Maple syrup – what a way to start the day.

On occasion, I’d sub the maple with fruit jams.  Equally as heavenly.