The Bread Project has been a lot of fun, but it does come at a cost. A loaf of fresh bread a day is a lot of bread. Sure you Freeze some of your favorites fopr a special occasion, but what to do with the so-so breads after you have toasted them, made sandwiches with them, and still have a quarter of a loaf left. Bread Pudding, HATE IT, feed the ducks, done that a few times.
But this morning I was left with some yummy left overs, too good for the ducks, so I decided to treat my roommate to French Toast. My family has a killer recipe for french toast. I mean who doesn't love bread soaked in a egg and milk sauce and then pan-sauteing to reconstitute texture. I often took French Toast for granted, it is so simple to make, and so yummy.
So in writing this I did a little research into this breakfast food. French Toast, pain perdu is NOT a french invention! It dates back to the good old romans, who soaked their stale bread in wine, eggs and honey. Later it seems it was the Normans that brought if from France to England. In England recipes call for the bread to be soaked in a elixi8xir of spiced sherry, eggs, spices, and cream. In Germany is is called Arme Ritter (Poor Knights) and usually includes cinnamon and sugar.
My family recipe comes from our german roots and calls for:
1 cup flour
3 eggs
1 cup milk
1/4 t.cloves
1/4 t.Nutmeg
1/2 t.Cinnamon
1 T vanilla
Whip all these things together into a batter the consistency of pancake batter. Then dunk the bread in and let it soak for a minute on each side, saute on each side till golden brown, server sprinkled with cinnamon and powered sugar.
My roommate declared that my french toast was better than that5 served in most restraunts, and really preferred the opne made on the sour dough bread!
Try it!