Monday, April 8, 2013

Maple Pecan French Toast

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It's the least I can do...

Lazy Sunday morning... Sunday paper laid out, the CBS Sunday version of the Today Show (Best of all the weekend magazine shows.... IMO) on for background noise.

My lovely bride, resting after a hard week at her inconvenient day job deserves breakfast in bed.  So as she relaxed and slept in (in our whore house red colored bedroom), I whipped this simple (but spectacular) classic dish...

Keep scrolling down for this easy to follow recipe.

French Toast really is very simple...
Soak bread in a mixture of whipped eggs and a couple TBS of Milk
Fry in a little butter
add syrup and you are done.


Here's how and why to make it a little better...

Use thick slices of slightly stale bread.  If possible, go ahead and give my 10 Minute Bread Machine Rosemary Bread a try (plan ahead).  That bread also adds a little sea salt, a little garlic and even sesame seeds on the crust for a little extra layer of flavor.

You want to use thick slices for plenty of space for the egg to seep into the bread and create a slightly crunchy crust but a deliciously sweet tender almost custard like center (think Bread pudding).

It is counter-intuitive  but you want the bread to be stale.  in fact, in New Orleans, the dish is called Pain Perdu, which translates into "Lost Bread".  In olden days, this was simply a recipe that rescued stale bread.  So, as in a bread pudding, you want the stale bread to soak in the egg mixture for a couple of minutes at least before it cooks.  Give that eggy mix time to seep into the nooks and crannies of the bread.  If you use moist bread, the wetness of the bread prevents the eggy mix from soaking in as much.

Fry in butter...It's better.

As to the syrup and pecans...

Use real maple syrup... It's better.

Heat the syrup, not to a boil, just heated.  Add the pecans and let them seep in the warm syrup for the entire time you spend cooking the toast.  This softens and sweetens the nuts.  Perfect texture to go with the final dish.
The little extras here... You see a little prig of mint.  Nothing more than a little color for the plate, of course when the meal is done, chewing on a mint leaf is a treat.

The strawberry is easy to "fan".

Simply make 4 or 5 slits through the berry without slicing all the way through the part with the leaves.  And fan out by pressing on the top and it will evenly spread.  Again, color and just a nice little extra.

Serve warm in your own version of a whore house red bedroom to the love of your life and all day long you have good luck!


This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


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