Boy, I missed blogging. The past 3 months have been extra busy and life seemed like a roller coaster ride. New job , long days , bad traffic , daughter’s new school…and not to mention the bad eating habits. Until I figured, things have to get back to normal no matter what. So here I am with the beautiful French Toast recipe , tested and tried this morning. Now , blogging about it almost makes me feel like connecting back with an old friend I missed everyday 🙂
Some trivia about the French Toast. Source
In France, Belgium, New Orleans, Acadiana and the Congo, French toast is called pain perdu, which means “lost bread” in French. It is called “lost bread” because it is a way to reclaim stale or “lost” bread. The hard bread is softened by dipping in a mixture of milk and eggs, and then fried. The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon and vanilla. The slices are pan-fried in butter and traditionally dusted with powdered sugar and served with jam or syrup on the side.In New Orleans, pain perdu is a local variation of French toast and often shows up on menus as “Lost Bread”. It is made from leftover New Orleans–style French bread. The bread resembles a French baguette, but has a crunchier exterior and a lighter interior and is usually fried in oil. It is eaten for breakfast in New Orleans.In France, pain perdu is considered to be a dessert, a breakfast as well as an afternoon tea snack (“goûter”).In Quebec, French toast is called pain doré, which means “golden bread”.
Making the french toast:
- 2 Eggs
- 1/2 Cup milk
- 1 teaspoon Sugar
- Pinch of salt
- 1/2 teaspoon vanilla essence
- 4 slices bread
- Butter for greasing the griddle
- Beat the eggs and mix them well with sugar , salt , vanilla essence and milk
- Dip the bread in the egg mixture until they soak well. Coat them well on both sides.
- Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.
- Serve it with some fruits/ maple syrup and enjoy your breakfast