Monday, November 13, 2006

Remember This?

This lovely loaf of brioche, tightly wrapped in foil, sat patiently waiting in my freezer to become a luscious Sunday breakfast treat.

French toast with sweet cream butter and Vermont Maple Syrup

What constantly amazes me, as I cook, is the splendid reward for spending a little time with a few quality ingredients. Two slices of bread soaked in a beaten egg with a splash of milk, a pinch of sugar, a sprinkling of cinnamon and a few drops of vanilla, sautéed in a little butter, turned into this mouth watering treat in just a few minutes.

If the serving looks small, you must know, this was 'dessert' after a hearty bowl of steel cut oats with brown sugar, raisins and sliced banana, topped off with vanilla soy milk.

Just wanted to share the French toast image...I'm proud of my brioche!

1 comment:

Anonymous said...

French toast made from brioche or challah is the best, there's no two ways about it. Yum!

Ari (Baking and Books)