Date: July 1, 2012
There are so many types of food I haven’t yet tried or have sampled much later than others, for instance the first time I had french toast, was in 2005 on a plane! It was one of the breakfast options the pilot had announced.
‘What’s French toast?’ I asked the English lady next to me
‘Bread soaked in beaten eggs and then it’s fried.’ Images of soggy bread didn’t sound appetising? But I was a teenager and liked to be daring, fortunately too because the French toast turned out to be much better than the bland fried sausages and eggs my sister chose. I wonder if it sets off alarm bells when a foodie actually likes the food in economy. But if you’re reading this I just want to add that there’s no such thing as being late to try a particular food item. I’ve since had French toast numerous times and double dipping makes it fluffier plus more egg and cream adheres to it, like having seconds. I make it whenever bread is about to go stale, white, wholemeal, whatever just bung it in some eggs and milk and and you have a decadent dessert-breakfast or in my case, breakfast from a plane. Without further delay, here is a reliable recipe for twice dipped French toast adapted from taste.com
Serves : enough for one on a Sunday sleep-in, or any day if you’re speedy in the kitchen
- 2 eggs
- 1/2 cup milk
- 1/4 cup pouring cream
- 1 teaspoon vanilla essence
- 2 tablespoons butter
- 3 pieces of day old bread (this soaks more of the egg than if it were fresh) sliced 2cm thick
the following ingredients are optional: but necessary if I say so myself
- icing sugar to sift at the finish
- ground cinnamon (enough to sprinkle)
- fruit to accompany (I’m using rhubarb here)
1. Combine eggs, milk, cream, vanilla, icing sugar in a large jug. Whisk with a fork until well combined. Pour mixture into a shallow dish.
2. Dip bread slices in egg-milk mixture until well soaked. Drain excess egg mixture. Heat 1 tablespoon butter in a large frying pan over medium heat until bubbling. Add soaked bread. Cook for 1 to 2 minutes each side or until golden.
3. Repeat step 2.
4. Place French toast on plates. Sift icing and sprinkle ground cinnamon. Top with fruit if using.