11 November 2009

Doughnut French Toast

It was somewhere between asleep and awake--a weird mix of dreams, the breaking dawn, and NPR's Morning Edition program. I was asleep one moment and the next I was catching a snippet of conversation between Steve Inskeep and Nigella Lawson concerning Lawson's "Doughnut French Toast". (I think this must have caught my one awake ear because a few months back one of my sisters had posted about this particular french toast, and I had watched a video clip of Nigella making it.) And in the next moment, I was dreaming about being a chef in a nice country hotel . . .

Later on, I wondered if I had really heard a Morning Edition clip, or whether I had just dreamed it all. I went to NPR's website and found proof that I hadn't been totally in la-la land. And did I have stale-ish bread on hand at that particular moment? Why, yes! And was I having a morning at home with time to make french toast? Absolutely!

Mmmmm . . . this french toast was really good. I think it had a bit much vanilla, and not enough (none at all, in fact) salt. But I loved the egginess and the instructions to soak it as long as it said. My bread could have used even more of the wet stuff, but I had used whole grain bread when the recipe called for white. I also noticed later that there are two recipes (at the NPR site and here)for this toast online in which one calls for double the amount of milk. Now that would make a difference!

Cook's Word: A good, solid french toast. I think I would add a dash of salt to the egg mixture as well as a little sugar. I didn't care for all the sweetness being on the outside. I think I'd also cut the vanilla a bit if I make it again.

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