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Sunday, July 19, 2009
A while back, I had written about one of the very best breakfast dishes a bloke can cook for a lovely lady the “morning after”. Of course, one of the problems with the dish I had recommended–sweet corn fritters with roast tomato and bacon–is that it requires you to have corn, fresh tomatoes, and a number of other ingredients at hand. Which isn’t always the case. I, for one, love making breakfast for my wife. Part of the reason that I’m the one most often preparing our morning meal is that I’m a morning person, and S is definitely not. If it were up to her (especially on weekends), she’d stay tucked under her covers under lunch time. One of the few ways I can coax her out of the bedroom is by whipping up something that smells too good to miss. One of the best and quickest things to make in the morning is French toast. It’s also one of my favourite things to eat. And, as compared to the corn fritters, requires very few ingredients. In fact, all of the required ingredients are, I would consider, kitchen/pantry essentials. So you’d have no excuse not to be able to throw this together for that (new) special someone. Sadly, while French toast is an almost universal breakfast menu option these days–I think we’d all be hard-pressed to find a cafe that didn’t offer some variation of the dish–far too many restaurants turn out poor versions of it. Which is really inexcusable when you consider how easy a good French toast is to make. All you need is some good quality bread, eggs, cream, sugar, butter, plus whatever else you might want to throw in for fun. The problem probably lies with a few things, chief among them the bread. If you aren’t going to use good bread, then what’s the point? Of course, when I say good bread, I don’t mean bread that’s getting a tad stale. I mean crappy quality bread that you wouldn’t eat fresh. Bread that was once fabulous and is getting a tad stale is perfectly fine for French toast; in fact, according to many, the dish was created in order to turn such bread into something special and edible. Another issue is soaking time. Different kinds of bread absorb liquid at different speeds. I love using brioche but brioche absorbs liquid super-fast. You don’t want to soak your bread too long, i.e. you don’t want it so soft that it starts to fall apart. You need it to keep its shape and certain amount of texture.
When I make French toast, in addition to the universal ingredients I mentioned above, I add vanilla extract, a vanilla scented fleur du sel, and some single malt Scotch (or other whiskey). It’s not (just) that I’m an alcoholic, but the addition of a touch of whiskey gives the batter, and the eventual finished dish, a slight butterscotchy taste, which is really gorgeous. I also top off my French toast with a drizzle of salted caramel, which S always keeps in the fridge. Anyway, here’s the recipe. I hope you enjoy and, for my male readers, profit from it. French Toast 4 thick slices of bread Cut off bread crusts if they offend you. Cut bread into 2 or 4 pieces depending on preferences. In a large mixing bowl, whisk together the eggs, cream, sugar, fleur du sel, vanilla, and Scotch. Taste and add more sugar, salt or whiskey to taste. Take half of the butter and melt over a medium-high heat in a nonstick pan. While the butter is melting, soak half of the bread in the batter. Turn so that all sides of the bread get covered. Soak for a minute or so or until bread is soaked through but not mushy. Gently place the soaked bread onto the pan, frying it until golden on one side, then flipping to fry the other side, also until golden. Repeat with the rest of the butter and bread. Plate and then sprinkle some powdered sugar over the toast, or sauce with maple syrup or salted caramel. You can also garnish with fresh fruit.        Posted by Chubby Hubby 
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Mmmmh, sounds fabulous! Must try — or get him to!
Posted by: Sharon | 20 July 2009 @ 5:22 pm
300ml of cream for 4 slices of bread? is that a typo, chubby?
Posted by: lulu | 20 July 2009 @ 9:44 pm
I am definetely making this. But I will try it with cachaça as it is more readily available here in Brasil. Any thoughts???
Posted by: Flavia Pantoja | 21 July 2009 @ 12:55 am
I think a subtle hint to hubby is in order. This French toast recipe sounds divine. We’re both morning people but what a treat to start out the day this way.
Posted by: OysterCulture | 21 July 2009 @ 1:13 am
wow, i don’t know how i got here, but i love!
this is a high class french toast - single malt? I am more of a borboun gal myself. I am always in need of a good french toast recipe.
I think it important not to cook at a high temperature - I have burnt many a toast this way - still jiggly on the inside.
Posted by: katiek @kitchensidecar | 21 July 2009 @ 2:27 pm
ok i need to leave my laptop switched on with this window open for the man to read. this sounds like a lovely breakfast. the first time he brought me a black coffee in bed and then proceeded to whip me up the best scrambled eggs ever, i was sold. but this, i could so do with as well
x
Posted by: diva | 22 July 2009 @ 11:00 pm
Dear Chubby Hubby,
I have a general question about photography I would like to ask you, my camera just broke so I need to get a new one, and since most of the pictures I take are of food and travel, I know heavy duty ones like the one you use might be most suitable.
However, given the klutz that I am, I would feel safer with a compact camera, in which case is there any model you would recommend?
Many Thanks,
Carino
Posted by: Carino | 23 July 2009 @ 11:50 am
Hey there,
This is terrific! Definitely worth the shot! Could I ask thought? Where do you get such thick bread?
Cheers
Posted by: Colin | 23 July 2009 @ 2:01 pm
French toast is good, butterscotchy taste sounds better! Yum
Posted by: Miakoda | 23 July 2009 @ 8:42 pm
Dammit this is the excuse if have been looking for to let me consume scotch before midday. Thanks!
Posted by: Daniela Restrepo | 24 July 2009 @ 6:16 am
Hi! We recently stumbled upon your blog and LOVE your work — keep it up! And the french toast sounds lovely…I think that will be next on our list!
Posted by: Sachi's Kitchen | 24 July 2009 @ 1:22 pm
French toast is an absolute favourite breakfast staple in our household - haven’t tried a boozy one though.
In Flemish (my mother tongue) we either call it ‘lost bread’ (because by using it for French toast you ‘lose’ bread - not really a loss if you ask me), or ‘won/gained bread’ because by making it into French toast you can use stale bread which you would throw away otherwise.
Posted by: Inne | 25 July 2009 @ 12:17 am
wow, i usually lean towards eggs and savory stuff in the morning the but the unique addition of single malt scotch and salted caramel to french toast may convince me otherwise. sounds absolutely delicious.
Posted by: susan | 26 July 2009 @ 10:37 pm
Methinks by pairing it with the cognac icecream from Movenpick will make it a simple but satisfying quickie dessert
Posted by: gobsmack'd | 31 July 2009 @ 4:59 am
only if you were able to put the recipe in standard measures (gotta hate America’s ways huh)
Posted by: Matt | 31 July 2009 @ 12:16 pm
I just tried this for a Sunday breakfast, and somehow managed to forget the Scotch for the first piece of toast. This created an opportunity for a comparison test and I must say - the addition of Scotch is an absolutely brilliant idea. Thank you for this!
Posted by: Sheryi | 9 August 2009 @ 9:50 am
i’ll try yours with vanilla extract. my french toast is very simple but a pleasant break every now and then from sandwiches and traditional filipino rice breakfast. and extra points for the alcohol!
but like your wife, i wake up late. it’s great that you cook for her. take it from me, it’s nice to wake up to a ready breakfast with love!
Posted by: z | 13 August 2009 @ 5:53 pm
the toast sounds divine!!! i MUST try it.. maybe after this my man will love breakfast the way i do.
Posted by: lysh | 16 August 2009 @ 4:46 pm
regardless, that i love breakfast as well. I think my favorite part of this post is that you like making breakfast for your wife. very sweet and I am sure its appreciated
Posted by: Sara@SproutedKitchen | 19 August 2009 @ 1:25 am