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 rench Toast
is one of those breakfast dishes that doesn't really need a recipe. It is known the world over as Bombay Toast, German Toast,
Spanish Toast, Nun's Toast, Poor Knights of Windsor, Pain Perdue,
Portuguese Toast, Arme Ritter, Arme Riddere, Torriga, and Egg Toast.
All follow the basic recipe of slices of bread that are dipped first in a
mixture of beaten eggs and milk and then the slices are fried in butter until the outsides
turn a wonderful crispy golden brown color while the insides remain nice
and soft. You can add spices to the eggs and milk mixture; like
cinnamon and nutmeg, vanilla, orange or lemon zest, or even
orange flower water. A splash of rum, brandy, or other
liqueur is favored by some and while you can use milk, others prefer cream
or buttermilk and Betty Rosbottom in her cookbook "American Favorites"
even suggests using eggnog during the Christmas season. When it
comes to what bread to use, again, there are many choices. The
days of using that squishy white processed breads are over. Today,
we use fine breads like French, Italian, Egg, Rye, Panettone, Brioche,
Croissants, Sour Dough, Whole Wheat, Raisin, and even Banana Bread. The important thing is to use day old bread so that it will soak up the
egg mixture yet not fall apart.
Once you have cooked the French Toast
there is always the question of how it should be served. Many just
like to sprinkle a little powdered sugar over the top while others like it
with pure maple syrup. As a brunch dish, serve with maple syrup
along with fresh berries, slices of peaches or bananas, or even sliced
apples that have been sautéed in a little butter, sugar, and ground
cinnamon. Yet another idea is to spread your favorite jam over each
slice and, if you are feeling indulgent, top with a little softly whipped
cream or clotted cream. French Toast is also excellent with berry sauces;
sauces such as Blueberry,
Strawberry, or even
Raspberry, with or without fresh
berries on the side. |
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