God bless Mrs. Apatow.
As an American, I think I am legally required to hate France and the French. Unfortunately, the CIA or Office of Homeland Security or whoever does this sort of this will most likely be showing up to ship me off to some awful place that serves only freedom fries due to my recent Frenchfest. It all started with the French breakfast, of which I felt compelled to tell everyone that will listen: Take a slice of lightly toasted baguette, butter it, and top it with sliced radishes (even better if they’re the “French Breakfast” variety of radishes!). SO delicious. Yes it sounds weird, yes I was a little afraid the first time I ate it, and yes, afterwards I was totally tempted to make an entire sandwich out of bread and butter and radishes. I didn’t intend for it to become a Frenchfest, but after this came the best French toast that I have ever made or eaten. This was followed by the macarons that were also amazing and will be posted about very soon. I learned, when making this French toast, French bread sliced and left out overnight kicks the ass of regular old sliced sandwich bread any day (sorry Mom)! Also, putting maple syrup in the batter ensures that your husband/wife/domestic partner will never leave you for someone who cooks better breakfast.
-2/3 c whole milk, heavy cream, or half-and-half (I used half heavy cream, half vanilla soymilk to keep it from getting too heavy)
-4 large eggs
-2 Tbs pure maple syrup (or sugar, but remember what I said above)
-1 tsp vanilla
-1/4 tsp salt
-6 slices white or egg bread, with or without crusts (or sliced baguette left over from your “French breakfast”!)
-2 Tbs butter
1. Whisk the whole milk, eggs, maple syrup, vanilla and salt together in a shallow bowl. You could also use a pie plate, in which case whisk the ingredients together in a medium mixing bowl and then pour into the pie plate. I tried to just whisk it in the pie plate-thank Mothra I was wearing an apron, it was a mess!
2. One or two at a time, add the bread to the mixture. Turn the slices in the egg mixture until thoroughly saturated but not falling apart. In a skillet, melt the butter over medium heat.
3.Add as many slices of bread to the skillet as will fit without crowding (with my baguette it was 4 pieces, but I also made 8 total since the pieces were smaller) and cook until the underside is golden brown. Turn the bread and cook until the second side is golden.
Serve immediately or keep warm in a 200 degrees F oven while you finish cooking the rest. Dust each slice with the powdered sugar and serve with more pure maple syrup (it won’t need much!) and your choice of bacon, ham, sausages, or vegetarian fake out meat.
I was quite popular with J for the rest of the day as he went off to his oh-so-difficult 2 hours of work on a full stomach.
This recipe is from The Joy of Cooking, my favorite vanilla-stained go-to guide.