Lauren's eye for beautiful color palettes is also attuned to what looks beautiful on the plate! This morning she shares with us a simple, yet perfect, recipe (just like her mom made for her as a kid) for Cinnamon Raisin Bread French Toast.Color Collective, is wonderful resource for designers, artists, and day-dreamers alike. She collects inspiring images and illustrations from a diverse range of sources and samples the key colors that tell the color story. She's got a great beat on contemporary color theory and the art major appreciates her sensitivity to all things beautiful. This is a great site to view when creating any new design project, whether it be painting your bedroom or re-vamping your own blog. Lauren's color palettes are full of poppy, happy tones as well as muted, more moody sentiments. They are all wonderful though.
About this breakfast Lauren says:
I have to confess that I am not much of a cook. At all. But, I do love to eat, and in my opinion there is nothing better than breakfast food. Today I decided to share my mom's french toast recipe. It's been a family favorite for years. The recipe is pretty simple, and if your family is anything like mine and have gluten or dairy restrictions, there are easy ways to substitute. I find this meal is best when paired with a glass of fresh squeezed orange juice and authentic maple syrup. For a healthy option try a fruit yogurt with it as well.
Take your favorite kind of bread for French toast (I like to use cinnamon raisin bread). It's better if the bread is a day or two old (or at least not really, really fresh or it may fall apart when you soak it in the egg mix.)
Take a flat bottomed dish (I use a glass pie pan) and put a couple of eggs in it with a little milk (a couple of tablespoons) and whisk with a fork until well beaten. I also add a little cinnamon. and mix it in.
Heat a frying pan or griddle to a medium to medium high heat and, right before you put the bread in, put a little butter in the bottom of the pan to coat the pan bottom (don't get the butter too hot or put it in too much before the bread goes in or it will burn.)
Dip the bread in the egg mix, turn and dip the bread on the other side, until completely coated with the egg mix. Put the egg-soaked bread into the pan and repeat the egg-soaking process with another piece of bread until the pan or griddle is filled.
Watch the grilling bread and turn to other side when the first side is toasty brown. If the bread is browning too quickly, the pan is too hot so adjust the temperature.
You want the French toast to be hot all the way through, so you don't want the pan so hot that it browns the outside too quickly. When the french toast is cooked, cut on the diagonal, sprinkle with confectioners' sugar, and serve.
I love the free-flowing nature of Lauren's recipe. In fact, I wish more recipes were written out in this fashion, as a piece of prose instead of specific, finite list. I find I cook more the way Lauren does, with the instructions of my Mom echoing in my ear, rather than following a prescribed formula. Plus, french toast is the ultimate vehicle for interpretation and flexibility. Lauren's suggestion of using day old cinnamon raisin bread is tasty, and put a new spin on an old classic. It was delicious with the powdered sugar and a couple extra golden raisins for garnish.
Thanks Lauren for contributing to our Breakfast with a Blogger series!
• Visit Lauren's blog: Color Collective