breakfast kick

I guess I've been on a bit of a breakfast/brunch food kick, and it might be because my cute husband was home for 3 weeks over the Christmas break. It was so nice! Especially because he spoiled me and let me sleep in every morning that I wanted to. Which was most mornings.

And like I've mentioned before, he loves sweet food. So on the rare occasion that I got up with everyone else, I thought I should be sweet back and give him his favorite breakfasts. Hence the waffles from the other day, and now french toast. Although this french toast was after the break this morning. Either way, it's my way of showing my appreciation for my sweetheart. And it's fun to indulge once in a while.

And I have a pretty strong opinion about french toast. I think most people do. I think french toast is best made with quality bread. Challah and brioche are great, but honestly, my favorite is when it's made with a good crusty loaf. The crust gets the right kind of chewy, and the crumb absorbs the custard perfectly and develops a slightly crisp crust. It's the only way to do it. Just make sure your bread is at least a day old. And if it's a REALLY crusty loaf to begin with, slice it on the thin side and let it soak longer in the custard. Or you won't be able to cut through it too well. I always use my own homemade bread that I bake from my favorite bread book.

My French Toast
serves 4 (or less, if you have a big eater)

1 1-lb loaf crusty white bread, such as a simple boule, sliced about 1 inch thick

1 cup milk
2 eggs
1 teaspoon cinnamon
1 tablespoon light brown sugar
2 teaspoons pure vanilla extract
1/4 teaspoon fine(as opposed to coarse, not quality) salt

butter for the griddle

1. Preheat the oven to lowest setting and place an oven-proof platter in the middle of the oven.
2. In a shallow mixing bowl (I always use a ceramic or glass pie plate), mix the eggs and cinnamon together. This encourages the cinnamon to properly get mixed into the batter as opposed to sitting on top. Add the milk, sugar, vanilla, and salt and whisk until combined.
3. Melt 1/2 tablespoon of butter on a griddle heated to medium-low. Soak 2~3 slices (depending on the size of your griddle) in the custard, about 10 seconds on each side. Let excess custard drip off and place each slice on the griddle in one layer. Once the first side is golden brown, flip it over and cook the other side through. Once cooked through, place the finished slices on the platter in the oven to keep warm. Repeat with remaining slices.
4. Serve with your favorite toppings.