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French toast for one

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French Toast

Last Saturday, Jared and I decided to make a quick bagel stop at Panera. I stayed in the car with Ella (how we long for a puppy-friendly breakfast joint) while Jared ran inside, and while he was there he also bought a loaf of French bread, which I needed for a soup recipe I was planning to try. When he came back out to the car, I couldn’t stop laughing. The French bread loaf (which, by the way, was the bakery’s answer to his request for a “small loaf of French bread”) was the crazy hugest loaf of bread I’ve ever seen. Seriously, it was gigantic. It was so gigantic, in fact, that we went home and weighed it — 3.8 pounds. That’s only 1.4 pounds shy of our fur baby. Ruff.

Anyway, we’ve been working on this monster loaf of bread ever since (we’re talking breakfasts, lunches, snacks — Mr. Atkins would disapprove, methinks), and despite our best efforts, there’s still a mighty large chunk of it sitting on our kitchen counter. So in the spirit of the French bread, and much-needed variety, I decided to go the French toast route this morning. Unfortunately, Jared was off and running super early today, so it was French toast for one. Or two, if you count Ella, who gave it two paws up.

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French Toast

French Toast for One
(You can easily double, triple or quadruple this recipe to feed the not-so-lonely sorts.)

• 2 pieces French bread, cut in ½-inch slices (I actually used one piece cut in half; like I said, this loaf is gigantic.)
• 1 egg
• 1/2 cup milk
• ½ teaspoon cinnamon
• splash of vanilla (probably ½ teaspoon-ish)
• ½ tablespoon butter

Whisk together egg, milk, cinnamon and vanilla in a medium bowl. Heat butter in a large skillet over medium-high heat. Once pan is hot, dip each side of the bread slices in the egg mixture (don’t let it soak for too long or the bread will get mushy and dense). Place bread in heated skillet, and cook until golden brown and toasted, about 2 minutes per side. Serve with powdered sugar and maple syrup. And enjoy!

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I wouldn’t say this French toast recipe is overly classic; I tend to use a much higher milk-to-egg ratio because I’m not a fan of tasting any eggy-ness on the toast. But it’s a good adjust-it-to-suit-your-taste-buds kind of breakfast, which is a pretty happy way to the start the morning.

What’s on your menu today? Any exciting breakfasts going on? And while I’m asking questions, any ideas for using the rest of this French bread? We’re determined not the throw it away!

XO,
Katrina

Comments

    • Good idea, Deby! Thanks! Hee hee, I think I’ll always think of Croque Monsieurs as the first sandwich name I learned to say in French class. I’ve never tried one out, though, so it’s high time I give it a go!

      And good tip on the Jarlsberg cheese. Money-friendly options are always appreciated. 🙂

  3. Following up on Deby’s response: I recently had a croque monsieur to die…from. The bread, instead of being toasted in the oven, was first made into French toast and then interlayered with cheese and ham and then toasted again. Given that the sheet of wax paper on which it was served was drenched in grease, I’d venture a guess that butter featured heavily in the recipe. Anyway, it was -delicious- but, as I said, deadly.

    • Oh. My. Goodness. That sounds crazy good in a so-so-soooo-bad-for-you way. Why are the yummiest things the most unforgiving? Food is a dangerous game, indeed.