I’m thinking about the upcoming weekend, starting with Friday, March 14, otherwise known as Pi Day. To celebrate will require the making and consuming of pie, so I’m on a mission to find one incredible pie to bake. It has to be something epic so I can share it and give away a LOT of it. I love most any pie so keeping it around the house is not so good for the waistline.
I mention the pie because that has me thinking of the weekend, and I like to incorporate one lazy morning if at all possible. Lazy mornings include a late breakfast. Now you’ve been exposed to my way of thinking, which often resembles the wildly twisting dotted line from a Family Circus comic showing the child’s “direct” path home. It makes sense to me anyway!
So on to the French Toast. French Toast is one of those breakfast comfort foods that can be just ok when made quickly and poorly, but when made properly it can make for a delicious meal. Probably the most important ingredient is the bread. Basic white sandwich bread just can’t hold up, so something more robust is necessary. If you saw my last post about Simply Good Bread and made a loaf, you’ve got a good choice at the ready (if you haven’t eaten it all already.)
This started with one of those recipes that can’t quite be simply cut in half. A good example is that the original recipe uses 3 large eggs. Hmm, how do you half an egg? See my answer to the delima in the recipe below.
Lazy Weekend French Toast for Two
1/2 tbsp butter
1/2 tbsp oil (any kind you prefer except olive oil)
1 whole egg
1 egg white (or if you’re not concerned with calories, 1 egg yolk)
3 oz heavy cream
1/8 tsp salt
1/8 tsp nutmeg (or more, to taste)
1/8 tsp cinnamon (also to taste)
1/2 tsp vanilla extract
4 thick slices of bread, at least a couple of days old
Mix together egg, egg white (or yolk), cream, salt, nutmeg, cinnamon, and vanilla. Pour into a shallow dish big enough to hold two pieces of bread at a time.
Heat the butter and oil in a non-stick skillet over medium heat.
Place two pieces of bread into the soaking dish for about 10 seconds, flip them over and soak about another 10 seconds. It should soak in some but not become saturated.
Place the two pieces in the skillet and cook about 3 minutes. Flip the bread, and the now visible side should be nicely golden. Cook another 2 minutes and flip to brown each side a little more as needed. Remove these from the skillet, stash them on a place covered with a towel and repeat with the other two slices.
When all four pieces are done, top with a little powdered sugar or cinnamon sugar and serve with maple syrup. (NO “pancake” syrup pretty please. I’m a maple syrup purist.)
Adapted from King Arthur Flour’s Rich French Toast recipe.