What do our fellow bloggers, writers, and online friends eat, first thing in the morning? We are asking some friends to share their favorite morning nourishment with us. I will cook and eat it too, and bring you their thoughts on what to eat first thing in the morning. Here's Tricia from Eating is Art.
Tricia's recipe for French Toast is about as basic and elemental as they come, except for one clever adjustment. I'll give you a clue–the holes in the bread. Your holiday guests will love this sumptuous breakfast.
About this breakfast Tricia says:
A good French toast in the morning is bliss. The experience of it not only puts me in a state of cheer, but becomes a vehicle for it for the rest of the day. Last week we had a part of a Ciabatta loaf left over so I decided to take a stab at it with some French toast. It was a good decision because I will have a hard time making it now with any other kind of bread.
The Ciabatta French Toast Tricia brought us today was a subtle change from the usual Challah, sourdough or brioche, yet made a difference in the final results. Because there is so many large holes, there was lots of opportunity for the rich batter to seep into every nook and cranny. It was closer to a bread pudding than a piece of bread. It was also rustic, homey and delicious. With a few banana slices, a cup of black tea and a drizzle of honey, this French Toast is a merry way to start off a chilly Winter morning. It fueled me for a long neighborhood walk in the rain.
Ciabatta French Toast
Half a loaf of day old ciabatta bread
1/2 cup milk
1 teaspoon vanilla extract
Between 1 and 1 1/2 teaspoons cinnamon
pinch of salt
3 teaspoons butter
Slice the bread to 1/4-1/2 inch thick pieces. Whisk together the eggs, milk, vanilla, and cinnamon. Put the first two slices in the bowl to soak. Heat the first teaspoon butter oil in a non stick pan at medium high. When hot and shimmering, turn the heat down to medium, and place the first two pieces of bread on the pan and put your next two pieces of bread in the bowl with the egg/milk mixture to soak.
Cook until lightly browned on the outside and when pressed down upon with your spatula, nothing oozes out. When finished, add another teaspoon of butter and repeat, until all of your bread and egg/milk mixture is gone.
You may want to add a little more cinnamon to the mix towards the end as the bread tends to soak it up after the first few rounds.
Thanks Tricia for contributing to our Breakfast with a Blogger series!
• Visit Tricia's blog: Eating is Art
(Images: Leela Cyd Ross)