On Spring mornings, the view out our back door is pretty spectacular. When we have a Saturday at home, more likely than not we’ll be eating all of our meals outside, but there’s no meal that we eat out there with a better feel than breakfast.
The food doesn’t need to be complicated. We can be happy with yoghurt, fruit, and/or granola. This particular morning we were in the mood for something different, so we went for the French Toast.
INGREDIENTS (Serves 2)
Half loaf of cinnamon-raisin challah
½ cup whole milk
½ teaspoon cinnamon
(optional) pinch of orange peel
(optional) splash of Amaretto
This recipe is entirely Rocket Scientist-made. To scale it for more people, she uses an additional egg and quarter cup of milk for every two people, and adjusts the spices up as well. Half a loaf is more than enough for the two of us. A full loaf will serve six pretty easily.
We whip together the ingredients then dredge thick slices of bread in it, then drop it on the electronic griddle at 275F. Cooking French Toast on a lower temperature makes sure the inside of the bread gets cooked and isn’t just a soggy mess. It cooks about 7 minutes on a side.
Challah makes great French Toast because of its sweetness. We’ve also tried panettone, but that’s WAY too sweet. Challah is just sweet enough for me that I don’t use any kind of syrup on it, only a little butter. She sprinkles some powdered sugar on it. Every now and again, we’ll mix together some cinnamon and honey butter, using Savannah Bee Company’s Winter White, a beautiful floral honey that has to be tasted to believed. Occasionally we’ll whip some cream (maybe infusing it with a little di Saronno as well) to top it. This time, we added a fruit plate to finish a sweet, fresh breakfast that paired perfectly with the sweet freshness of the day.