Today I used thickly sliced, raisin-studded brioche bread from St. Lawrence Market, dredged the pieces in a mix of eggs, milk, with a splash of orange juice, a dribble of vanilla, some cinnamon, salt, and sugar. I didn't measure, just eyeballed everything.
A couple minutes on each side in a frypan of sizzling melted butter, and the pieces came out golden brown and crispy on the outside, soft on the inside. I can see why brioche is considered the ultimate bread for French toast. I sliced up a banana for garnish, and let me tell you, French toast and banana is a wonderful combination, especially when you add in a good pour of real maple syrup.
No better way to start the day, even if you're starting your day at noon!
Salut!
Suzanne
Send your French toast suggestions to suzannekathrynellis@gmail.com
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