Sunday, April 8, 2007
Easter Brunch: Jenny's French Toast
FIRST, HAPPY EASTER! Phyllis is hoping for an audition with the good folks Cadbury despite the fact that, yes, the eggs have gotten smaller.
After a few drinks last evening with Kevin, Elissa, Jenny, Phil, and Mint at Paloma, it was suggested that a brunch be held this afternoon. This, remarkably, came to pass (not all of our ideas shaped while drinking are so fortunate.) Elissa and Kevin arrived with two bottle each of orange juice and "inexpensive" champagne, while Jenny brought sweet raisin bread rolls, an orange, half-and-half, powdered sugar, and a sizable about of doubt in the resources of my kitchen.
Jenny did also offer my slightly wounded ego a delicious recipe for French toast, to which we added only flour:
6 tbsp flour
1 & 1/2 cup half-and-half or milk
1 tsp grated orange zest
1/2 tsp vanilla extract
1 tbsp honey
(plus 4 tsp sugar)
1/2 tsp salt
powdered sugar (for garnish)
berries (for garnish)
This is French toast, so mix up everything save for the bread, butter and powdered sugar (if you don't want the extra 4 tsp of sugar, omit it.) Jenny was afraid her only slicing the rolls in half was too thick, but everything turned out fine. We fried the dipped bread over medium heat in a pan with butter until the slices were browned and then stuck them in the oven to keep warm. These slices were huge enough that one was more than plenty for each of us.
This recipe is sweeter and soaks up more than my recipe proposed in the French Toast Bites post, but the orange zest is a very happy addition. In the future, I would add more vanilla soy milk to my original recipe, substitute honey for some sugar, and add the orange zest suggested here. But only add the orange zest if you have berries or fruit as topping, otherwise the orange can be a bit much.