I couldn’t get through a week of blogging about food without Ina or a week of blogging about breakfast without French toast, so today’s Post …
Look, it is so good it made the front cover!
“Family Style” is probably my favorite of her cookbooks; “easy ideas and recipes that make everyone feel like family” – gee, I wonder why? I love “Barefoot in Paris” but as I looked through this one this morning, I realized just how many of the recipes in it I have made and loved.
Until recently, I have always just intuitively made french toast, I mean “how hard can it be?” (Ina says that all the time if you didn’t know). Eggs, milk, bread, a griddle. No sweat. As I became a better cook, I started playing around, adding things like a bit of sugar, a splash of vanilla, a shake of cinnamon and a little orange zest. Precise, I know but the results were pretty yummy.
Then one day, I wanted to look up an exact egg to milk ratio – mostly out of curiosity – so I took a peek at this challah French toast recipe. I was excited to find that I was making French toast very similarly but the Barefoot Contessa always does it best. I now have the ratios right and have dropped the sugar for honey – which is far better. I’ve dropped the cinnamon but do like to grate in a little bit of fresh nutmeg, which she does not call for but I love. I also use a rustic artisan bread but will try it sometime with the challah – which I know will be amazing.
Click the highlighted link above and it will take you right to the recipe.
For me, the orange zest is what really makes this French toast something special.
Just like pancakes, a little butter on the griddle will give you a nice crust and a rich flavor.
Mmmmm, I can smell the perfume of the orange zest, nutmeg and butter right now. Of course, it is all in my head because I have been eating oatmeal and berries all week; a breakfast I do enjoy but it is impossible for me to write about this French toast and not dream about the scent of sizzling butter. Thankfully, dreaming is calorie free.
There are those turkey sausages again, which are made even better when they are nestled in a pool of warm maple syrup that has runneth over the French toast, a gooey rich cascading stream of sweet indulgence (sorry, all week – oatmeal and berries).
Is there anyone out there who does not like it when their sausage mingles with their maple syrup? Anyone? I can think of no one.
I will let you in on a little secret. I like to make this with the thinner sliced Italian bread because I always make enough for leftovers and then freeze them so they can be popped into the toaster for a quick kid breakfast on a busy morning. Sure makes for a happy kid!