French Toast
recipe adapted from Nigella Lawson's version in delicious, July 2006
A couple of handfuls of stawberries, hulled and halved
2 tablespoons caster (superfine) sugar
Custard or thickened cream, to serve
French Toast
2 eggs
2 Tablespoons thickened cream
1 teaspoon vanilla extract
6 brioche slices
40g unsalted butter
Combine stawberries and sugar in a small saucepan. Heat over low heat until strawberries are warm and tender and sugar has melted.
For toast, beat eggs, cream and vanilla in a shallow bowl. Melt half the butter in a non-stick frypan over medium heat. Dip half the brioche slices into the egg mixture, allowing excess to drain off. Cook 1-2 minutes on each side until golden, keep warm in oven if needed and then repeat with remaining brioche slices. Divide toast among plates and spoon over the strawberries and serve with custard or cream.
Serves 6
OMG!!! I hadn't come across sweet French Toast before, only the savoury somewhat bland version that kids tend to like but was never high on my list of favourite foods. This is divine. Nigella's recipe has baked rhubarb but since that isn't currently available in Red Dirt Central and as I had a punnet of sweet juice strawbs in the fridge I went with them. I did make this with regular sandwich bread because nowhere in this town could I find brioche. I think it would definitely be better with brioche so next time I make it I will have to be a little more organised and make the brioche the day before so that I can have this spectacular treat for breakfast. #1 and I thoroughly enjoyed this and I think it may even rival our favourite breakfast treat of pancakes with maple syrup and cream! Is this, or a version of it, a regular recipe for some of you out there? Have I just been dozing in dullsville as far as French Toast is concerned? Enquiring minds want to know LOL.
As you might have noticed I have been making some changes to the look and layout of my blog. I quite like this version - let me know what you think. Is it easy to read? Not to hard to find stuff? I have also added a few new finds to my lists of "Who I read" - check them out, some great recipes, lovely pics and a few chuckles too.
5 comments:
Hi RDM!
As you suspect, you have been dozing in dullsville. ;-)
The sweet version of French toast is the only one we know in the U.S.! Only recently (from Hugh Fearnley-Whittingstall and Fizz Carr's River Cottage Family Cookbook) did I learn there was such a thing as bland savory French toast. To me it sounded quite odd.
Baked rhubarb or strawberries are optimal...but often in the States, you'll just find French toast served with maple syrup. I consider it one of the ultimate comfort foods.
I'm so glad you came by my blog...I will be dropping by often...
Yep, this is how I've always made it (although usually with maple syrup or powdered sugar on top). What is the savory version?
Your new layout is great.
It ought to be against the law to post such a delicious looking picture! OMGosh! Those look heavenly and French Toast w/strawberries is my favorite. Second fav is with maple syrup. Never heard of the savory. I've got fork marks on my monitor from trying to get a bite! Yummmmmmmmm!
Okay, I have been duly chastised LOL. But in my defense, I have been doing some research and apparently the English have only ever made savoury French Toast (they also call it Eggy Bread - how desriptive!) and since I'm only a couple of generations away from that... Well that's my excuse!
Savoury French Toast is boring, basically beat together 2 eggs with a splash of milk, add some salt and pepper (and maybe some parmesan cheese if you have it) then dunk your sliced bread in. Cook the bread in a little butter over medium heat and serve. But it is a terrific quick lunch for the offspring.
Jamie, thanks for coming to visit.
Paula, I'm glad you like the new layout. I'm pretty happy with it, although I do get bored on a regular basis LOL.
Hi Jen, nice to see you back. Leave your poor monitor alone!
Oh dear, as an English I'm pretty badly informed on our habits - I've only ever had and heard of it sweet - sweetened by caster sugar and cinnamon dusted on top straight out of the pan (and fried in salted butter, of course)!I 'm going to have to try the pancetta version above though..
Post a Comment