Sunday, May 22, 2011

French Toast

After an enjoyable breakfast of French toast, we went for a day trip today. It was the last day of the M.C. Escher exhibition at the Berkshire Museum in Pittsfield and we did not want to miss it!. Before going to the museum, we had lunch at "La Fogata", a Colombian restaurant. It was an opportunity for HubbyGrouch to have some quasi-childhood dishes to eat. The people were friendly and we liked the food. After that, we enjoyed the museum. LittleGrouch loved the big dinosaur at the entrance as well as the stuffed animals, minerals, world in miniature, and the aquarium; while HubbyGrouch and me got to see the Escher exhibition.

And now for today's recipe. I already mentioned on this blog that I don't particularly like a sweet breakfast. I don't like the French toast that is served in restaurants here for that reason. For me, French toast is lightly salted and maybe prepared with bacon if I have some. HubbyGrouch, on the other hand, likes the classic sweet version with maple syrup. You can use the bread of your choice (i.e. sourdough, panini sandwich bread, whole wheat, rye etc.). Also, I like to toast the bread before soaking, to make it easier to handle and give it more structure.

French Toast with Maple Syrup
Savory French Toast with Pancetta

Ingredients:
5 large eggs
1/4 cup cream or half-and-half
salt
vegetable oil
2-3 ounces pancetta or bacon, cut into cubes
4-6 slices toasted bread of your choice, toasted
Maple syrup for serving

Whisk together eggs and cream in a wide shallow dish. Season to taste with salt. Heat 1 tsp oil in a skillet over medium-low heat. Immerse half the bread slices in the egg mixture and let soak for a 1-2 minutes, pressing bread down carefully. (You will see air bubble come up as you squeeze the bread. When you release the pressure, the bread "inflates" again and thus takes up more of the egg.). Turn bread over repeat. Transfer bread to skillet and cook about 4-5 minutes per side. Serve with Maple syrup. Add pancetta to skillet and cook for 2 minutes, stirring. Soak remaining bread slices in egg mixture and cook as described above, using up all the egg mixture.

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