Thursday, 02 July 2009 at 08:58 AM Waffled french toast
While the espresso machine came to temperature, I warmed some maple syrup in a ramekin on the very lowest flame.
The bread I had sliced the night before, after I was finished prepping strawberries for jam. It was left to sit out on the counter to get slightly stale.
In a pie tin, I cracked two eggs. I stirred in some milk, a shot of vanilla, a pinch of salt and a dash of nutmeg. Two slices of bread soaked while I made my americano and preheated the waffle iron.
This is waffled french toast, which I discovered thanks to this blog, which I discovered thanks to this blog.
Yesterday I had a long discussion about raspberries with a frequent customer. She had plans to make jam, but wasn't in love with the raspberries.
"They're still too tart," she said.
"But don't you want tartness in your jam berries?" I shot back. "You're going to be burying them in sugar. Don't you want something that will stand up to that? Something that will be a little bright after all that sugar?"
She bought six pints of raspberries.
The waffled french toast was bathed in maple syrup. The tang of the berries stood up to it well.
at home, cooking, customers, highlights blueberries, green city market, raspberries
Reader Comments (2)
French toast, or Eggy Bread as it is better known in England, should be eaten with ketchup, not maple syrup. I would vote in favour of egg and maple syrup segregation.
Eggy bread is a better name than french toast.
Maple syrup is a better accompaniment than ketchup.