Wednesday, September 15, 2010
Sunday, September 12, 2010
I'm going to take a pledge. A pledge where I make the commitment to wake up early and enjoy breakfast. Because there is nothing better in this world than breakfast food. No doubt about it.
A flaky croissant, crunchy toast smeared with butter, downy pancakes and fluffy french toast. Just the thought of these makes my mouth water.
Sadly for me, my favorite meal is also the most skipped. Blame early morning classes. I should also say that I am not really a morning person. Ask anyone who has dared to wake me. It ain't pretty.
On those days where classes are not at the crack of dawn, I try to do my best and wake up for breakfast. I really do. However, my body has different plans.
This madness stops now. I've got to take back my power. I've got to say "bye bye bed, so long pillow, I am going to get me some yummy morning fuel and there is nothing you can do about it." What? You don't have conversations with inanimate objects? My bad.
So I'm taking the pledge. Because for french toast, I am more than willing to wake up at any hour of any day. Particularly one that is drenched in strawberry syrup peppered with fresh strawberry slices. De-li-cious.
French Toast with Strawberries
adapted from Joy of Baking
6 slices of day old brioche bread
3 large eggs
3/4 cup milk or cream
1 tablespoon sugar
pinch of salt
1/4 teaspoon pure vanilla extract (optional)
1/4 teaspoon ground cinnamon (optional)
Butter for frying
For the strawberries
4 cups of fresh strawberries, sliced
4 tablespoons of sugar
MACERATING THE STRAWBERRIES: I didn't know what this was until I screwed up a recipe for strawberry shortcake and had these leftover. For one, I read it as massacred strawberries the first time. After some research, I noticed that this is normally made with alcohol and some lemon juice. However, I preferred to left those out and just focused on the sugar.
Slice the strawberries. Put them in a bowl and add the sugar. Set aside for a two hours. I normally do this the night before so I can refrigerate them and then have lots of juice in the morning.
In a large bowl whisk together the eggs, milk, salt, vanilla extract and ground cinnamon. Cinnamon clumps will form. It's normal. Once it's all whisked together, dip the sides of each slice of bread into the egg mixture. Some people like to soak their bread through. I prefer a quick dip.
Using a large non-stick frying pan, over medium to medium-high heat, melt about one tablespoon of butter. Fry the slices of bread until golden brown on one side and then turn and fry the other side. Continue frying the other slices of bread, adding butter as needed.
Serve immediately with fresh strawberry slices and strawberry juice.