23 Nov A toast for the ages
With French Toast Day coming up on the 28th November (there really does seem to be a day for everything now) we thought it would be a great time to put up a SoupedUp recipe for this all-time breakfast favourite. French toast is one of those meals that, at its core, is incredibly simple, yet still has plenty of room for complexity and variation. It has a long history that actually predates the French Pain Perdu (or ‘lost bread’, reflecting its use of stale or otherwise ‘lost’ bread) and a meal very much like it, simply called aliter dulcia (or ‘another sweet dish’) found in the oldest known cookbook Apicius, dated around 100 AD. Though the recipe has undoubtedly changed since the Apicius was compiled, one thing does remain unchanged; it is still delicious.
For a perfect pairing with a breakfast of French toast, try it with a delicious compote of stewed apple and cinnamon.
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|Milk, Cow, Fluid regular fat (~3.5%)||ml||160|
|Bread, From white flour, Commercial||Slice||g||444|
|Syrup, Maple, Pure (100% maple)||ml||140|
|Egg, Chicken, Whole raw||g||300|
|Sugar, White, Icing mixture||g||6|
1. Serve each person with two pieces of French toast, drizzle with maple syrup and dust with icing sugar.
2. Whisk eggs and milk in a bowl. Heat a non-stick frying pan on medium. Dip a slice of bread into egg mixture to coat both sides.
3. Cool for 1-2mins each side, until golden. Repeat with remaining bread and egg mixture.
Stewed Apple and cinnamon
|Apple, Green skin, Peeled raw||Slice||g||400|
|Cinnamon, Dried, Ground||g||2|
1. Place apple, cinnamon, castor sugar and water into a saucepan
2. Stew apples until tender and water has evaporated
3. Serve apples hot.