French toast (or Pain perdu) is an absolutely divine breakfast. It’s nothing else but day-old bread soaked in a milk and egg mixture flavored with cinnamon and than fried in butter and served with honey and berries. I make this wonderful treat everytime I find myself in the position of throwing away stale bread. I find it fascinating how an unappealing slice of bread metamorphoses into something sublime.
For French toast I’ve used all sorts of bread, from plain white bread, to whole – wheat, focaccia, or ciabatta, from Romanian sweet bredt, babka or challah. I often use whole-wheat bread soaked in a flavorful egg, milk and brown sugar mixture. The fact that the bread is old gives the final product its fluffiness and keeps the slice together when soaked. If you have only fresh bread, you can always toast it in the oven for 10 minutes. Continue reading Whole – Wheat French Toast