Breakfast is the most significant meal of the day. From a health perspective, this meal provides the energy boost and calories to carry you through the day. From a spiritual perspective, the first meal of the day reconnects us with our source of energy and life. While some of our ‘dining in’ breakfasts are non-traditional (see On a Roll with Breakfast Burritos), we both enjoy breakfast classics.
French toast is certainly one of these dishes and it’s hard to compete with a natural, slow food take on this recipe. The breakfast begins with a fresh loaf of cinnamon-raisin bread that Sara baked, using a recipe she found here. I cut the bread into thick Texas style slices, then cut each one in half.
My eggwash consisted of eggs from a local farm, BGH and antibiotic free milk from Byrne dairy, real vanilla, cinnamon and nutmeg. I then pan-fried the pieces golden brown. Real Vemont maple syrup, a gift from my sister, topped off the experience.
With the thick pieces, it didn’t take too many to fill us up. Consequently, I used up the egg wash by making extra slices to cool at room temperature and then freeze. The extra slices froze nicely and were just as excellent after a short stay in the toaster oven on a subsequent morning. All in all, the meal was a hit and has provided additional meals with just a little extra prep time, a cook-ahead method that is becoming a regular part of our new routine.