How do I prefer my French toast, you might ask? Well, my version of French toast is simple, classic and not at all froofy (which is what I am calling Matt and Renato's version). I eat mine one way and one way only. It needs to be slathered in butter and covered in powdered sugar. And by covered, I don't mean dusted or sprinkled. No, we are talkin' a think blanket of sugary snow that slowly melts into the butter to form a candy-like coating on top of the bread. It's how I have been doing it since I was a wee lass and to me is heaven on a plate!
Raspberry sauce and almonds? Blasphemy, I say! Sorry, Mark and Renato, but no one messes with my French Toast, not even you two. I refuse to top this with anything but a blanket of heaven... Raspberries and almonds, you're out.
Now, with my undying love for French toast, you might think that I have French toast on a frequent basis. Nope. I actually only request it once a year for my birthday meal. Every birthday, without exception, my husband (with the very best of intentions) makes me French toast. And, every year without exception he fails rather miserably (sorry sweetie). We've finally come to the consensus that next year we are going to have to go out for breakfast because it just isn't working out....
Hold that thought! Things are looking up for me! I am feeling like my next birthday might bring me what I have been looking for for all these year, and from our very own kitchen. This recipe, at its core, is quite delicious, not to mention, quick, easy and very versatile. You can choose to top it with a candy coating of powdered sugar like yours truly, or you can top it with pure maple syrup or fresh fruit, which is what Matt and Renato did (and I am sure is very tasty). The best part about it though is that you can prep everything in 10 minutes, stick it in the fridge overnight, and bake it in the morning. How great is that? Now, I just have to wait until next year to see if my awesome husband can rock it out for me... I am thinking it's going to be a great birthday!
As a side note, I chose to baked my French toast in a loaf pan, which is not what was recommenced in the recipe. If you choose to do this, you will need to bake the French toast for an additional 10 minutes or so to make sure it is cooked all the way through.
To read what my fellow bakers thought of this recipe, hop on over to the new Baked Sunday Mornings website, or even better buy a copy of Matt and Renato's book Baked Explorations and join in on the fun!
Have a Sweet Day!Jaime @ The Great Cake Company