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Tuesday, September 7, 2010

French Toast

Grade A:

If anything says autumn it is a hot buttery slice of French toast and
I couldn't be any more anxious for fall. Not as stoic as the waffle, not as dime-a-dozen as the pancake a slice of just sweet "toast" is the kind of thing that warms your heart. And, even though it seems pretty mediocre that doesn't mean it is any less delicious than the rest of the fancy breakfasts out there: fritattas, "stuffed" this,"poached" that. French toast doesn't try to make itself out to be anything other than a slice of bread dipped in egg and milk and fried in a little butter, simple as that. And who doesn't need a little simplicity in their lives these days?

I can say honestly that I would pay a lot of money for a little simplicity right about now. Things have been especially hectic around the house and as a result I find myself increasingly drawn to simple meals like a big plateful of salad, a grilled cheese or a bowl of grapes juicy unto bursting. I can only attribute it to cooler days, clearer skies and the all-around increasing radiance of fall. Okay, so it isn't technically fall just yet... But brew a cup of tea and bath a plateful of warm French toast in maple syrup and you won't know it is still just September.

This recipe is the simplest of simple recipes which provides the perfect excuse to dress it up. Personally, when I'm not in the puddles-of-syrup-dotted-with-crispy-bacon sort of mood I like to eat my toast with a little yogurt, walnuts and a drizzle of honey. For something a little more decadent try blueberry sauce and fresh whipped cream or just a pad or two of butter and some powdered sugar.

6 slices good bread, preferably potato bread
2/3 cup milk
3 eggs
1 teaspoon cinnamon
1/8 teaspoon nutmeg (if you have it)
1 teaspoon sugar
1/2 teaspoon vanilla

1. Heat a nonstick skillet or large frying pan over low-medium heat.
2. In a bowl whisk the eggs, milk, spices, sugar and vanilla.
3. Once the skillet is hot add a little butter to the pan. Lay a slice of bread in the egg mixture and turn to coat. Add to the skillet.
4. Cook the "toast" for 3 minutes and then flip, cooking for another 3 minutes.
5. When the toast is thoroughly cooked, 6 to 8 minutes total depending on the thickness of your bread, serve it warm with butter and a little powdered sugar or syrup.

Make-ahead: Refrigerate slices of left-over cooked French toast and pop them into the toaster for crispy, hot toast for breakfast during the week.

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