I was hungry yesterday, and was looking at some bread I’d purchased at the Farmers Market a couple of weeks ago, actually it’s been hiding in my freezer and since I’d forgotten about it, I finally pulled it out and started eating it again. This loaf was made with Chia Seeds in it and makes a wonderful toast. But yesterday, I was more in the mood for something sweet. So, I made me some French Toast with it, and then topped it with the Homemade butter I’d just made. I make my butter from time to time, usually when I’ve got some leftover whipping cream in the fridge that’s about ready to start walking on its own. In other words, well, you get my drift. The butter I made the other day was more like the French butter because the cream was just on the verge of being sour, one more day in the fridge and it would have turned on me.
I put two and two together and came up with this.
My French Toast batter is dead simple. Just whisk together eggs, milk, a half teaspoon of sugar for each egg you use and most important, a tablespoon or so of melted butter. Well, you know I used some of the butter I’d just made for that.
I cooked the french toast in the pan until they were lovely and golden brown, topped them with the butter. And then added some syrup. They were so good. And because the bread was so hearty, the meal actually lasted with me for a while.
In fact, it was so good, I think I’ll do a repeat today. And I did. But this time I took some more pictures, and better ones, I think.
So, after you’ve whisked together your batter, then you dunk the bread. And a side note here, don’t use that soft, white supermarket bread for this. Get yourself some artisan bread or better yet, some nice homemade bread, and if its whole grain, so much the better. Let it get a touch stale, all that will do is enable it to sop up more of the egg batter. Then, dunk it.
|You can see the bits of melted butter sitting on top of the bread here.|
|The Chia seeds are so pretty inside the slice.|
Let it sit in the batter for a few minutes, add a second slice of bread, and move the first piece to the top of the stack, then rotate them a couple more times so they can both suck up the batter. You can just see it happening here.
Place them in a pan over med-low heat, and let them cook on each side until they’re browned.
After they’ve browned and cooked through, then plate them and add a little more of that home-made butter on top. Then my Danish side came out here. I looked at those wonderful slices of bread sitting on the plate and they looked a little naked,
and then I glanced at the jar of Strawberry Jam, which had just about a tablespoon and a half of jam left, and the next thing I knew I’d glopped the jam onto the plate and it looked even better than yesterday.
See what I mean. I grew up with putting jam on french toast or pancakes, very rarely did we use syrup. It just wasn’t done.
|See the little Chia seeds in there?|
And after one bite, I knew why we used jam on our breakfast breads. It was even better than yesterday.
Hope you’re having a good day as well, and I’ll see you later.