(adapted from Mark Bittman's How to Cook Everything app)
My first post from our new computer...we've made the switch to Mac and are loving it!
In other exciting news, it was French toast for breakfast this AM...and, Joef made a new batch of jam! We're calling it "Old Fashioned" - it's cherries, satsuma mandarin oranges, and bourbon. And it is incredible.
Other than that - and the mascarpone cheese spread on top, a trick our friends Sanjin and Mary taught us - it's just your typical French toast. I've just never made it before. But it'll be on the Sunday breakfast roll going forward. Absolutely delicious.
2 cups milk
4 eggs
2 tsp vanilla
Dash of salt
8 or more slices French bread/baguette
Butter
Mascarpone cheese
Old Fashioned jam (or other)
Preheat your oven to 250. Mix the milk, eggs, salt, and vanilla together in a large, wide bowl. Slice your bread to the desired thickness, and let the bread soak in the batter. In the meantime, butter a griddle (or a pan on the stove), and let it get nice and hot and sizzling.
Place each piece of bread on the griddle. When it gets nice and browned, flip to the other side, and let it get nice and brown, too. Continue to flip for up to 10 minutes or so. To make sure the egg has cooked all the way through, you can pop the pieces into the oven and let it cook 10-15 minutes.
Spread with mascarpone and jam. Happy Sunday!
AND SPEAKING OF JAM:
4 pounds of cherries, pitted
3 pounds satsuma mandarins, peeled and chopped
7 cups sugar
1 1/4 cups bourbon
Juice of 4 lemons
For instructions on how to put these ingredients together for amazing jam, see: http://piccinacucina.blogspot.com/2012/10/homemade-jam.html.
hi Julia, and greetings from Paree! This looks ridiculously good. Have you ever had a chance to try the pain perdu style of preparation? (Frenchy French Toast, if you will) Start with day-old baguette, and soak the bread pieces in the batter *overnight.* When grilling the bread, generously sprinkle sugar on the side you're about to grill. If you'd like to go all français, use a medium-high heat on the griddle and don't cook it all the way through. If the fates align, you end up with a crunchy, caramelized exterior and a still-gooey interior. Melt-in-mouth heaven. :) Bon appétit. Take care! Jenn
ReplyDeleteGreat to hear from you, Jenn! That sounds insanely good. Pain perdu it is, next time around!
ReplyDelete