FFWD – Sugar-Coated French Toast

DSCF7564
I’m a week behind, but that might not be such a bad thing. While everyone else has been struggling with these, I’ve been working my way through a mountain of homemade goat cheese.

I actually made these on Sunday last, but am just getting around to posting about them now. I wasn’t one of the industrious souls who used their own challah for this recipe, but I did stop in at East Village Bakery and picked up a brioche bun, on my way to Make It. It was meant for a burger, but once I sliced off the crown and the bottom crust, it was perfect for French toast. As a bonus, I got to munch on the scraps. I think I might use this sort of bun again, even when I’m making French toast for more than just myself. I loved the little rounds of toast I got – so pretty!

This recipe is a nice simple one, but has an extra step that finishes it perfectly. When you’re ready to cook the toast, you sprinkle a thin layer of sugar across the pan. Then, when you’re ready to flip it, you sprinkle another thin layer of sugar across the toast. You end up with a beautifully caramelized surface and a little extra sweetness, to boot. As you can see, it’s quite lovely, too.

Update: I had to come back and add this – I made a variation, rather than the straight-ahead recipe. (This is what happens when you wait almost a week to write about something.) Dorie’s recipe is flavoured only with vanilla, a typically French approach. I decided to do something a little different and picked up a bottle of Vancouver’s famed Avalon Dairy eggnog to use in place of the milk and cream. It was so good! It had extra eggy richness and I loved the subtleness of the eggnog spices in the French toast. I’d definitely recommend this, but make sure you get the good stuff.

I appreciated the treat, after having spent the afternoon exploring the unbelievably varied offerings of one of the best craft shows of the year. I even got to go for free, as Vancouver East Village was running a little contest and I won one of the passes. I love craft shows that include the making of products as well as the finished ones and Make It never disappoints. I especially loved the little craft table that Spool of Thread set up, with easy instructions and a range of materials for making pinwheel brooches. Here’s a collage of some of the cooler things I saw there this year:

PicMonkey Collage

I’m looking forward to more craft shows and treats through December. I hope this month brings you some of your favourite things, too. And I hope that those of you who just finished celebrating Hanukkah had a lovely and peaceful holiday.

You can find many other blogged descriptions of this FFWD recipe here: Sugar-Coated French Toast

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6 thoughts on “FFWD – Sugar-Coated French Toast

  1. Teresa, I have enjoyed your recent Posts on your activities almost as much as your food Posts. You have many more craft shows and Christmas shows in your area now than we do here, it seems. I remember when many churches had Christmas food and crafts bazaars which I always attended. Those Greeks could really make baklava! Love your craft collage and the fact that your blog is snowing or, maybe that’s powdered sugar from your lovely french toast.

    1. Thanks so much, Mary! I think we’re pretty lucky in Vancouver – there are makers of all varieties here. I think Portland, Oregon outshines us in terms of the creative scene, though.

      I really love those old fashioned craft bazaars, too. There aren’t many around anymore.

    1. Thanks, Mardi – I may still make the tuiles, yet. And I’ve been making an extra effort to take my camera with me on my travels, lately, partly in response to Mary’s encouragement.

  2. Sounds like a lot of fun stuff going on. I am still a little jealous of that cheesemaking bounty 🙂
    We enjoyed this (and great minds think alike, we made a baked eggnog version of this the following weekend).

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