That part’s all you.ġ loaf supermarket Challah bread in 1-inch slices, no need for the super-fancy stuff here Except, say, get your butt to where you’re going or risk waiting seven years to get your fill. Yet, the absolute best thing about this approach to French toast, and the reason I was drawn to it in the first place is that in making it the night before, it’s the perfect guests-for-brunch food as you have none of that standing over a pan cooking individual portions mess while people wonder where their host is, and really no work to do at all on the day of. More bread pudding than classic French toast, you can even cut back the calories with lower fat milk or jack up the richness by buttering each slice of bread before arranging them in the pan. I mean, it’s not like I was complaining or anything this stuff is the best.Īnd the easiest! Seriously, take one loaf of your choice of bread - I’ve made it with everything from Balthazar buttery brioche to Wonder bread and it’s always delicious - lay it out in one, two or three layers a well-buttered baking dish, pour an egg/milk custard over, flavored with your favorite blend of booze, extracts, zests, nuts, dried fruit - you name it - and then bake it for about half an hour. In her quintessential Jocelyn manner, seven years later the girl still likes to remind me that I owe her the French toast she was too hungover to cross the East River to get, so when she invited us over for champagne and tree-trimming this afternoon, I finally caved to her ridiculousness and baked some up. “You people are terrible friends,” said Jocelyn. Jacquelyn locked the door and hid under the covers. “We have eggs! We have milk! We have bread! Why aren’t you making me French toast? Debbie’s making Dave French toast!” “Oh my god! Jacquelyn!” Jocelyn starts banging on her sleeping roommate’s door. “No, I’ll have Jacqui make me French toast instead. I can’t handle daylight and outdoors yet.” “Bailey’s French toast will cure anything.” I’m making baked French toast for Dave and I.”
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