Classic French toast. Photo courtesy
November 28th is National French Toast Day, celebrating one of our favorite foods (we prefer it to pancakes and waffles). French toast isn’t French; it was actually invented in ancient Roman times. In early French recipes it is called pain à la romaine, or Roman bread.
This eggy fried bread, with or without maple syrup, can be served for breakfast, brunch or lunch. It is usually made with plain white bread, but can be even more enjoyable when made with brioche, challah, cinnamon swirl bread, French bread or raisin bread.
As with waffles, French toast can be elevated to a dessert by topping it with ice cream and dessert sauce. It also can be baked in the oven, casserole style, for a bread pudding-type dessert.
FRENCH TOAST RECIPE
1. In a shallow bowl, beat 4 eggs with 1 cup milk and optional spices: 2 teaspoons of cinnamon, orange zest or vanilla extract (or a combination). Grown-ups can replace spices with 2 teaspoons of orange liqueur (Cointreau, Grand Marnier, Triple Sec, etc.). Or, you can replace the milk with egg nog.
2. Soak slices of bread 30 seconds on each side in the mixture.
3. Fry in butter on both sides. Additionally, you can caramelize the toast with extra butter and sugar in a hot pan.
4. Serve immediately with maple syrup. For a special experience, serve with an infused maple syrup from Moosewood Hollow, like Sweet Autumn (a blend of sweet spices and vanilla), Sweet Chai, Sweet Ginger or Sweet Heat.
5. Garnish with fresh berries or sliced bananas and enjoy with a tall glass of milk.
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