Dad’s Sunday French Toast
In my mind, I thought that country French cooks didn’t waste anything. And I think this is why and how French toast must have originated. By taking what was left over from yesterday, and using to create a substantial meal for today.
So then, French toast must have been made with French bread right? Oh yeah!
Here in Florida, Publix supermarkets (Where Shopping Is a Pleasure – you know), they have wonderful bakeries. Not as good as, say, fifteen years ago, but the bakeries are pretty good – and they make great baguettes.
I took a whole baguette and sliced it on an angle. I let the sliced baguette soak for a few minutes in custard made of:
Three eggs beaten
¼ cup of whole milk
1 tsp pure vanilla extract
¼ tsp cinnamon
(OK, I know you only see two eggs in the picture, but actually used three!)
Whisk all that together in a bowl or casserole dish (something deep) large enough to hold and soak about four of the slices of bread.
On the stove, using a heavy skillet at med/high temperature – place a tablespoon of vegetable shortening and let it melt (or use vegetable oil) and let it come up to temperature.
Drop in the custard soaked baguette slices – fry until just past golden (or as you like it) about two minutes on each side. Remove and set aside on another ovenproof plate in the oven at 300 to keep warm until all of the French bread is made.
Put two or three slices of French toast on a plate, smear with some room temperature butter and dust with powdered sugar – top with fresh or thawed fruit and drizzle with real maple syrup. Some pork or turkey sausage pairs well with it.
Happy Sunday! (OK, OK, if you must, you can make this on Saturday too!)