Good planning leaves a bit of room for spontaneity, especially with a little bit of ingenuity in the kitchen. More often than not, breakfast in our house involves baked oatmeal and yoghurt or good old bacon and eggs. Sometimes though, we go a little crazy, especially when there’s a bit of bread in the house, and we make French Toast. It’s incredibly simple, and makes use mostly of ingredients we’d have for breakfast anyway (yes, I’ve replaced the milk traditionally used in French Toast with yoghurt with success). Besides being something of a treat, it’s nice to slow down and enjoy something that takes a little more thought and planning: French Toast is best if the bread is a bit stale (or has been allowed to sit out and dry up a bit), and then soaked in the custard (egg + milk = custard). I like to cook up the leftover custard that the bread doesn’t absorb and top the toast with that as well as walnuts and bananas or other fruit.
- 4.0 slices bread
- 2.0 eggs
- 1.5 cups milk
- .33 cup sugar
- 1.0 tsp salt
- 0.5 tsp cinnamon
- 0.25 cup walnuts
- 1.0 banana
Allow the bread slices to sit out over night to dry out a bit. Alternatively, dry in a warm oven for 5 – 10 minutes.
Mix all other ingredients in a bowl. Place the (slightly) dried bread in a pan and cover with the eggs and milk mix. Allow the bread to soak in the mix for at least five minutes on both sides.
In a pan on medium-high heat, melt enough butter to coat the pan. Place the bread slices in the pan and leave until cooked through, about 3 minutes each side. Pull out and set on plates.
Add more butter to the pan. Pour the remainder of the custard into the pan with the walnuts. Cook as if preparing scrambled eggs. Top the French Toast with the additional custard and walnuts as well as the fresh banana slices