Thursday, November 28, 2013
FFWD Sugar-Coated French Toast
For weeks now I've been telling Paul that I want to start making Challah on Fridays and last Friday, thanks to Tuesdays with Dorie, I finally did. I figured the timing was perfect because I could use the leftovers to make this French toast. Charlotte actually went to sleep early on Friday night, and our dinner conversation went something like this.
Jora: So...The blog recipe this week is for French toast.
Paul: Yay! We can have French toast tomorrow morning.
Jora: Well, it's really sweet really rich French toast, with extra sugar and heavy cream. Dorie claims that it's a dessert.
Paul: French toast isn't a dessert.
Jora: Dorie insists that it is. She says in France they would never serve this for breakfast. Did I mention how rich it is?
Paul: This is America! I'm not a Frenchman. Plus, that isn't true. They use stale baguettes in France. They always eat French toast for breakfast.
Jora: But Dorie said....
Paul: We're eating it for breakfast.
To clarify, Paul is a serious Francophile and means no disrespect, he just really wanted French toast. So, against my better judgement, I halved the recipe and made four small slices of this for breakfast. Paul is certainly right that there's a very fine line between dessert and breakfast, and I'm certainly not above eating pie for breakfast, so I really wasn't complaining. This was definitely good, I thought it definitely stood on its own without any topping, but I doubt I'll make it again. Paul clearly doesn't think this qualifies as a dessert, and I prefer a simpler French toast for breakfast.