Dec 17, 2011

Christmas French Toast

Christmas French Toast
Often when the morning of Christmas rolls around, bed sheets are flung off, feet scamper down the stairs, and manic ripping sounds are what fill the house in the morning. Though as a parent, this comforting ritual brings a smile to my face with every cry for joy that gets uttered when each present's opened, my thoughts often boil down to the most basic of urges, hunger. This happens every morning but is delayed on Christmas because the joy it brings reminds us all of what is truly important in life, family. But even Santa needs to eat. So while I start up the fireplace, turn up Nat King Cole, and sip on some peppermint hot chocolate, my thoughts drift to breakfast.

Breakfast, for those of you who don’t know, is my favorite meal of the day, and it’s not even close. In fact, I have it twice, immediately after I wake up, then a second breakfast a few hours later. It usually consists of some whole grain cereal followed by yogurt and a banana. Then perhaps later followed with an omelet topped with pico de gallo. Nothing you’d call luxurious nor memorable. But we are talking about Christmas morning here; it only happens once a year and calls for something that will be both memorable and filling. So I will be sharing one of my favorite breakfast recipes to help accomplish both while at the same time requiring very little kitchen time (no one wants to be left behind) and remaining very inexpensive. Stay hungry, my friends!

Episode 29 - Christmas - December 25th, the big day where presents are opened while sitting around the Christmas tree, sipping on hot chocolate with Nat King Cole playing in the background... All that is missing is a great Firehouse breakfast, French Toast. In this episode, I show you that an inexpensive breakfast can still be luxurious, that which loaf you buy can be key, and that there are four major food groups (hint: we use one). For more, including the recipe, visit www.thefirehousechef.com.
Formats available: MPEG-4 Video (.m4v)

Fuel

Sourdough Loaf
Heavy Cream (2 Cups)
Sugar (⅓ Cup)
Eggs (2)
Ground Cinnamon (1 tsp.)
Ground Nutmeg (1 tsp.)
Orange, juiced and zested (1 tsp.)
Salt (1 tsp.)
Butter
Powdered Syrup
Syrup


Tools

Large Skillet (Cast Iron preferred)
Deep Plastic Container
Whisk
Spatula
Cookie Sheet


Tactics

Preheat oven to 350°F. Slice the loaf into ¾” slices. Beat eggs in plastic container. Add the heavy cream, sugar, salt, cinnamon, nutmeg, and orange and mix until the sugar is evenly distributed. Soak the bread slices one or two at a time (ensure to very gently squeeze the air out of each like you would a sponge) for about 8-10 minutes per. Place the skillet over medium-high heat with about 1 tsp. of butter. Once the skillet is just beginning to smoke, place 2 slices on and sear for 3-5 minutes per side. Place all the cooked slices on a cookie sheet and then bake in the oven for an additional 8-10 minutes. Meanwhile, place some syrup in a small pot and gently warm. Place French Toast on a warmed plate with syrup and powdered sugar and a slice of orange.

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