April 16, 2012 § 5 Comments
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.
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.