My soon-to-be-8-year-old son wants, what he calls, storybook breakfasts. Food items in the shape of things like UFOs or emojis and while he eats it, I have to string them all together and tell him a story. Today I made him a different kind of storybook breakfast. French Toast. The way my classmate used to get them in school for lunch.
My friend Dweep is settled in Switzerland now. We were batch mates and he used to bring French toasts for lunch in his blue lunch box. His FTs were sweet and nobody back then could tell me why. At home, mum made savoury ones and I loved those. But eating Dweep’s FTs that his mom made was a new experience. They were sweet and I, kind of like it, although my sweet tooth is rather under developed.
So, here’s a quick glance at what I did to make these FTs.
2 eggs (start by whisking them in a wide-mouthed bowl)
1 pinch of salt
1 generous pinch of cinnamon
1 tablespoon of sugar (you need to powder the sugar crystals)
1 ladle of milk (keep whisking; don’t stop)
1 tablespoon of cooking cream (just something I wanted to add, worked like a dream)
Pan on. Heat on. Hope you whisked the batter into one lovely emulsion. Olive oil and cold butter in. Let them melt. Dunk in bread and place them on the pan. The butter and sugar will help caramelise and brown up the toasts to perfection. Flip. And add small bits of butter as you go along. When done, shift to plate. Use the remaining sugar powder in a tea sieve and dust some on the toast.
Crunchy. Mildly sweet. Undertones of cinnamon. Compliments from the son. What more does one want?