Questing for fluffy challah, and soaking it in eggy mixture to be fried on the stove brings warm nostalgia to my heart. I can’t say whether it’s the challah, french toast aspect or simply cooking for other people that I love the most – but it’s absolutely my favourite way to start the day. In my second to last week before leaving for the Netherlands, my friends and I decided to celebrate the end of school by doing just that. We met at my apartment and spent a couple hours enjoying the warmth, some classic rock hits, and breakfast foods. You are correct if you’re drooling.
I’ve included the French Toast recipe that I’ve used and adapted from Food52. Josephine, my friend from Colorado, made breakfast hash (Sweet potatoes, garlic, zucchini and onions) with hard boiled eggs to satisfy our craving for savoury. She also showed Jess and I, another gal pal from New York, how to work a stove top espresso coffee pot. My opinion now: We all need and should have one (I know I’ll be investing asap). After we stuffed our faces with french toast, a plate of meats & cheeses, berries and maple syrup – the only natural thing to do was to have a book exchange and drink coffee at a tortoise’s pace. The first book we’re sharing in our “Sisterhood of the Traveling Pants” is Circling the Sun by Paula McClain – which you’ll get a review on eventually :). By far one of my favourite weekday memories in awhile. Check out our shared blog at Sub-Stances, Jess’s Youtube and Jo’s personal blog here.
French Toast Recipe
- 8 eggs
- 1/4-1/2 cup full fat milk
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 3 spoonfuls brown sugar
- 8 slices (or lets be real: a whole loaf of Challah) – 1 inch (fat) slices)
- Maple syrup or berry compote (mixed berries, water and sugar melted on the stovetop together)
- oil and butter
- French toast for me usually doesn’t have a recipe but for this one – I made an exception because of how delicious it looked to be. Start by cracking your eggs, and whisking in the milk, vanilla extract, cinnamon and sugar. If you want any other flavours – add it here. Sometimes I’m a fan of cardamom *as a hint
- Once you’ve decided you are satisfied with your eggy mixture, start soaking your bread. I opt for around 5-10 minutes of flipping, soaking and squeezing all of the flavours inside.
- If you are feeling super fancy, heat your maple syrup over low hat in a small pot and start making berry compote. For that, all you need to do is use a mix of fruits (frozen can sometimes be the best strategy), and heat it on the stovetop on low heat (also) with a little bit of water and sprinkling sugar. Ta-da!
- Get your large pan and drizzle over a protective layer of oil, and once it’s warm: add butter (the more the better). Begin adding pieces of toast, turning once the piece is lightly browned on one side and flip! Timing depends on the heat and strength of your skillet. Add more butter all the time, and cook as much french toast as you can. Eating warm recommended.