So last night, we took stock of what we had in the house, and had a loaf of 2 day old bread (well, it’d been out of the freezer for a couple days anyway), and lots of yummy fresh eggs (3 of them were just laid today!). Old bread and eggs equals French Toast!
Armed with a recipe from the food network, I messed with it (surprise, surprise), adding about 2 teaspoons of vanilla and a healthy sprinkling of cinnamon to the custard mix. I then sliced up the loaf of bread, which is the basic hearth bread from my favorite baking cookbook, The Bread Bible, preheated the oven and was off an running.
Notice the 13 eggs in the picture. They are all from my chickens! (have I mentioned that I have chickens? ) And this makes this a somewhat local meal, pretty good given that it’s winter. The honey’s from a farm nearby, and the vanilla is a Tennessee product that’s made with vanilla beans and rum, the way it’s supposed to be (no high fructoste corn syrup!)
The recipe was a little complex in its steps getting many dishes dirty in the meantime, but it was worth it.
First you soak the bread in your custard mixture for about 30 seconds a side:
Then you let it drip on a rack with a cookie sheet under it (so it doesn’t make even more of a mess!). Sprinkle the top of it with more cinnamon before you put it in the pan.
Then you pop it into your pre-heated and buttered saute pan and cook both sides for about 3 minutes each, or until they look about like this:
Then you pop the slices into the oven for 5 minutes (I used a glass pan) while you fry up the next two slices, which conveniently takes you about 6 minutes, giving you time to remove the first set from the oven and hide under foil to keep warm before popping the next batch in the oven.
You can also then turn the oven off after you’ve cooked all of it, wrap all the slices of toast in foil and pop them back in the oven (with the oven off) to keep warm while you wait for your husband to get back from the grocery store where he ran while you were cooking because you forgot to get syrup and syrup is sort of essential with French Toast (omg, how could you! I can’t believe you forgot the syrup!).
And then when your husband gets back you can finally enjoy your breakfast for dinner:
But you’d better keep an eye on it because French Toast this good isn’t likely to hang around for long!