Archive for the ‘Breakfast’ Category

Everybody must get sconed

January 3, 2010

Here’s another one from the vault.  I made these back in October again, for a bake sale for my school’s chapter of the National Lawyer’s Guild.  Unfortunately, I didn’t get to man the table at the bake sale; I had just gotten back from the NLG conference in Seattle and, like every time that I fly, I managed to come down with a killer sinus infection.  Still, sniffling back nuclear neon green boogers, I made these scones to for the Guild to sell and raise some money to put on some events.

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Let’s get some fuckin’ FRANCH TOAST!

December 19, 2008

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What do you eat the morning after making challah?  That’s right.  I must admit that part of the whole challah experiment was driven by my desire for some really good for once French toast.  In my mind I can see the soggy pieces of D’Italiano of yesteryear, streaked with white bits of cooked albumen and a gash ripped in them from too rough handling with tongs.  This is not that French toast.  Not really knowing what I was doing except that I was following the recipe from the January ’09 Cook’s Illustrated, I tried it with two thick pieces and two thin from the challah I baked yesterday and let out to dry overnight.  On a tangent, what is with recipes and Food Channel hosts (you know who you are) calling for “day-old” bread?  It’s stale bread and it has a lot of applications.  No need to truss it up with euphemisms.  All right.

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French Toast

Ingredients:

4 slices stale challah (I tried it with 1/2″ and 1″ thicknesses, I’d say a medium of 3/4″ would be the best)

3/4 cup warm milk (a little above room temperature)

2 egg yolks

pinch cinnamon

1 tablespoon melted butter

1 1/2 teaspoons vanilla extract

a couple grinds of nutmeg

Preheat oven to 250.  Whisk milk, yolks, cinnamon, butter, vanilla, and nutmeg in a brownie pan or shallow casserole dish.

Soak the bread in the milk mixture about 20 seconds on each side until it’s saturated, but not falling apart.  This is where having thicker, staler slices are optimal.  They can take in more milk and eggs and stuff without losing their structure.  I put the soaked pieces on a cooling rack on a baking sheet so as not to make a mess.

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Heat 1/2 tablespoon of butter in a skillet over medium-low heat.  When it’s done bubbling and foaming, use a spatula to transfer two slices of bread to the skillet and cook 3 -4 minutes per side until golden brown.  Transfer them to a baking sheet in the oven to keep warm.  Melt another 1/2 tablespoon of butter and do the next two pieces the same way.  Serve with maple syrup.

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Makes 4 pieces of French toast, though this recipe can obviously be multiplied.

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