What to you do with that old bread which has been on the counter for a day already? Prepare it like our ancestors have been doing it for the last few hundred years. A recipe brought over from Europe by settlers a long time ago … French toast! It is amazing what a treat that old loaf of bread can be again.
(fun, past Sunday at home French Toast competition, my spouse Lori plating her French toast)
(Sunday home French Toast competition my spouses (l) and mine (r) they were both delicious)
The Lost Bread of Europe
The French and Dutch call it ‘pain perdu’ which translates to “lost bread” because the recipe uses that stale bread which would otherwise be thrown out.
In Austria my mother cooked “Pofesen” for dinner which is a plum jelly (“Powidl”) sandwich dipped in a sweet milk and egg mixture.
During my travels through Germany I ate their version which is called “Arme Ritter” or “poor night” in English. The name is believed to originate from medieval times when knights were poor and stuffed their bellies with sweetened skillet roasted bread over open fire.
In Spain their version of French toast is “torrijas” which are often prepared during Lent. It is sweetened with honey and spiced with a touch of cinnamon and is eat it for breakfast frequently.
In Jewish-American households it is the tradition to use leftover challah bread from Friday’s Shabbat dinner to make Challah French toast on Sunday morning.
In Italy “Mozarella in Carrozza” is a savory version where mozzarella cheese is wedged between two slices of bread and then dipped into salted egg mixture.
Easter Sunday French toast recipe
After much trial and error I serve this crisp French toast recipe on Klee’s brunch menu (our restaurant). Soggy French toast is such a disappointment so I made it my mission to create a toast that retained its crisp character. Pressing rolled oatmeal flakes on the outside of French toast is delicious too and enhances the crispy bite. I hope you enjoy.
Corn Flake Crusted French Toast
(recipe yields four portions)
1 cup milk
3 eggs
1 tablespoon honey
1 teaspoon vanilla extract
pinch salt
8 slices brioche bread (3/4-inch thick) day-old, stale white bread or challah bread may be substituted
2 cups corn flakes (crushed to small pieces by hand)
3-4 tablespoons butter
- In a bowl combine milk, eggs, honey, vanilla and salt then whisk with wire whisk to combine.
- Dip bread slices into milk mixture (do not let the bread soak-up the liquid – this way the bread won’t break apart). Then press gently into crushed corn flakes on both sides.
- In a skillet melt butter on medium heat setting then cook until golden-brown in color (2-3 minutes). With a spatula turn French toast and cook other side until golden-brown (2-4 minutes).
- Transfer French toast onto a cookie-sheet pan and reheat in 350 degree Fahrenheit hot oven. Prepare remaining toasts.
- Sprinkle French toast with powdered sugar before serving.
Chef’s Tip: for a “grown up” version of the French Toast recipe add two tablespoons of rum to the recipe. Serve with maple syrup and fresh sliced fruits such as bananas, strawberries or your favorite fruit.
(Easter Sunday French Toast)
