Pancakes … or French Toast? This is one of the most difficult questions. Why are the simple things sometimes so difficult to decide? I am staring at the pantry (a hole in the wall with some shelves shoved in, literally). Vanilla and LOTS of cinnamon, my favorites; I’m sold, French Toast it is!
When bread gets stale (or “lost”) it is perfect for French Toast, also known as Pain Perdu which means lost bread. French settlers in Louisiana became famous for this dish. My grandmother often made this sweet breakfast. She acquired the recipe from my Grandfather’s mother, a French woman who immigrated to, you guessed it, Louisiana.
I often helped my Grandmother cook early in the muggy morning. If my memory serves me well, I can make this sweet, cinnamon(y) breakfast. But I don’t have any stale bread. I don’t have any thick bread. In fact, all I have is an unopened loaf of cinnamon raisin bread. (It was on sale). That’ll do, that’ll do just fine. Extra Cinnamon Raisin Lost Bread:
the STUFF
Cinnamon Raisin Bread (or any other bread)
1 egg (for about half the loaf of bread)
Milk + Butter + Vanilla
Salt + Sugar + Cinnamon
Powdered Sugar
(Warm) syrup
what TO DO
HEADS UP: My Grandmother rarely measures, she just dumps. Consequently, so do I. So use your taste buds. And smell it – really – if it smells good, it most likely will be. If you like your food sweet, add more sugar.
Heat griddle.
Whisk egg in a sizeable bowl.
Add milk (add a little more) whisking until you’ve got a pale yellow.
Add about a tablespoon of melted butter.
Add: about a tablespoon of vanilla, a dash of salt and 3 (or more) tablespoons of sugar.
Add a LOT of cinnamon. Keep adding until the mix is brown from specs of cinnamon.
Butter hot griddle.
Drench the bread in the mix, piece by piece, and place each on the hot griddle.
Cook for a few minutes on each side, until golden brown.
Remove. Add a slice of butter (yes more butter, trust me). Coat with powdered sugar. Top with warm syrup.
EAT immediately
When bread gets stale (or “lost”) it is perfect for French Toast, also known as Pain Perdu which means lost bread. French settlers in Louisiana became famous for this dish. My grandmother often made this sweet breakfast. She acquired the recipe from my Grandfather’s mother, a French woman who immigrated to, you guessed it, Louisiana.
I often helped my Grandmother cook early in the muggy morning. If my memory serves me well, I can make this sweet, cinnamon(y) breakfast. But I don’t have any stale bread. I don’t have any thick bread. In fact, all I have is an unopened loaf of cinnamon raisin bread. (It was on sale). That’ll do, that’ll do just fine. Extra Cinnamon Raisin Lost Bread:
the STUFF
Cinnamon Raisin Bread (or any other bread)
1 egg (for about half the loaf of bread)
Milk + Butter + Vanilla
Salt + Sugar + Cinnamon
Powdered Sugar
(Warm) syrup
what TO DO
HEADS UP: My Grandmother rarely measures, she just dumps. Consequently, so do I. So use your taste buds. And smell it – really – if it smells good, it most likely will be. If you like your food sweet, add more sugar.
Heat griddle.
Whisk egg in a sizeable bowl.
Add milk (add a little more) whisking until you’ve got a pale yellow.
Add about a tablespoon of melted butter.
Add: about a tablespoon of vanilla, a dash of salt and 3 (or more) tablespoons of sugar.
Add a LOT of cinnamon. Keep adding until the mix is brown from specs of cinnamon.
Butter hot griddle.
Drench the bread in the mix, piece by piece, and place each on the hot griddle.
Cook for a few minutes on each side, until golden brown.
Remove. Add a slice of butter (yes more butter, trust me). Coat with powdered sugar. Top with warm syrup.
EAT immediately
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