Long time readers (like, since August), might remember the successful Challah making that took place at New Fat Ladies headquarters (there was dancing, and celebrating). I am only one person and could not quite manage to eat a whole loaf of delicious challah in one go, so I sliced up a few very serious sized slices and sealed them in zip lock bags and tossed them in the freezer ready for a future brunch adventure. That adventure turned out to be brown sugar-y french toast!
Fancy French Toast
Time: 20 minutes, 2 minutes bread prep the night before
Yield: 2 serves
5 – 6 thick slices of challah (or brioche, or any decent sturdy bread)
1/2 cup milk
1/2 cup cream
1/3 cup brown sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt
butter (for frying)
2 large ripe bananas
Maple Syrup for drizzling (or, um, drowning in if you’re me)
1/2 cup whipped cream
Note: If your bread is frozen, leave it out to thaw overnight so it’s ready for the morning. If using fresh, slice and leave it out overnight so it gets slightly stale. French toast is always better when made with slightly stale bread.
In a dish that will comfortably fit half of your bread, use a fork to whisk together the eggs, milk, cream, brown sugar, cinnamon, ginger and salt. Lay 3 slices in the eggy mixture and leave for 3 – 5 minutes. Carefully turn slices over and soak the other side.
In a large frying pan, gently melt a knob of butter (enough to coat the bottom of the pan) until it bubbles a little. Drain the excess eggy mixture off and add the slices to pan. Fry over a medium/low heat until it is deep gold and caramelises a little, turn and do the same with the other side. Remove cooked bread to a plate to keep warm in the oven. Repeat with the other slices of bread.
Timing tip: When you remove the first batch of bread, add the remaining slices to the eggy mixture, turn those when you turn the ones frying.
Pile the bread up on a plate, cover with banana slices, a dollop of whipped cream and drizzle maple syrup all over the pile. Share with someone else if you like, or shovel it into your mouth until you explode. Your call.
I think you know which decision I made.
p.s. you’ll probably have leftover eggy mixture at the end, you can just discard it, or if you whisk in some flour and a little baking powder and a splash more milk to get it to pancake batter consistency, you can whip up a few pancakes and make a brunch buffet 😀