So the last time I posted something on this blog was back in May. I treated you to some story about how after a month of lazy bumming I will now post regularly. I obviously lied. To my defense, what has happened in the past months can only be characterized as me falling into a black hole. You know… time warp. It happens to all of us periodically. Some of us realize that they’ve been black-holed after five months and others realize this after fifty years. What happens then, you may ask. Well… Option 1: You crawl back into your black hole. Depression ensues, followed by amateur philosophizing about the nature of time and men… or Option 2: You decide to fight against the black hole. In the immortal words of Bridget Jones, you choose vodka and Chaka Khan. Or in my case, you make French toast for breakfast. Delicious, fluffy, cinnamon-scented, black-hole-combating French Toast to be precise. The announcement that I will be making French Toast has been met with some resistance from the husband, who promptly announced that he hates French Toast and if I decide to make it after all, it should be without cinnamon because he hates cinnamon. This later got reduced to the demand of not putting cinnamon on his share (which is kind of perplexing, because after he announced that he hates French toast, I kind of assumed that he wouldn’t have any at all and the black-hole French toast will be mine and only mine). In any case, husband’s objections have been promptly ignored on both counts. I have been taught from experience that when he claims to hate innocent foods such as pancakes or lentils or French toast, it soon turns out that the opposite is the case… as evidenced by the mhmmm mhmmm sound he makes while eating. This time was no exception.
4 slices of brioche bread
1 cup heavy cream (half-and-half)
3 large eggs
3 Tbs maple syrup (+infinite amounts for drizzling)
¼ tsp salt
4 Tbs sugar
2 tsp cinnamon
Preheat the oven to 190°C (375°F). Grease a baking dish with butter. In a medium bowl, whisk together eggs, heavy cream, 3 Tbs of maple syrup and salt. Soak the bread in the mixture till it visibly absorbs it all the way through and place it in the greased baking dish. Put the sugar and the cinnamon in a Ziplock bag and mix it thoroughly while singing La Cucaracha (or not… that last part is really optional). Once the cinnamon and sugar combine to form… you guessed it “cinnamon sugar”, sprinkle it liberally on the bread. Bake for 20-25 minutes, let it cool slightly, drizzle with maple syrup and serve with fresh strawberries. You’re no longer in a black hole. You’re in heaven.
Servings: 4 (Calories… really… who’s counting?’)
Adapted from: French Toast recipe by Alton Brown via the FoodNetwork