A Toast to French Toast: A Breakfast for the Ages

In the pantheon of breakfast foods, French toast occupies a peculiar and exalted position. It is neither as austere as oatmeal nor as flamboyant as pancakes. It is, instead, the Goldilocks of morning meals—a dish that strikes a perfect balance between indulgence and practicality. Born of necessity (medieval Europeans, ever resourceful, sought to salvage stale bread by soaking it in eggs and milk), French toast has since transcended its humble origins to become a global icon of comfort food and inspired other versions.

The beauty of French toast lies in its simplicity. It requires no fancy equipment, no esoteric ingredients. All you need is bread, eggs, milk, and a skillet. Yet, within this simplicity lies infinite possibility. A dash of cinnamon, a whisper of vanilla, a splash of triple sec—each addition transforms the dish into something new, something uniquely yours. It is a canvas for creativity, a breakfast that invites improvisation.

And then there’s the ritual of making it. The whisking of eggs, the sizzle of butter in the pan, and the intoxicating aroma of cinnamon and caramelized bread wafted through the kitchen. It’s a sensory experience, a morning meditation. To eat French toast is to partake in a tradition that spans centuries, a dish that has graced the tables of peasants and kings alike.

So, the next time you find yourself with a loaf of stale bread and a craving for something sweet, take a moment to make French toast. It’s more than just a meal—it’s a celebration of resourcefulness, a testament to the enduring appeal of simple pleasures.

Recipe

Ingredients:

• 4 large eggs
• 3/4 cup milk
• 2 teaspoons cinnamon
• 8 thick slices of brioche
• Butter (or vegetable oil, for frying)
• Maple syrup, for serving
• Optional: 2 teaspoons freshly grated orange zest, 1/4 cup triple sec, fresh berries

Method:

1. Make the egg mixture: In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and triple sec, if using. Pour the mixture into a shallow bowl.
2. Soak the bread: Place each slice of bread into the egg mixture, allowing it to soak for about 10-15 seconds per side.
3. Fry the French toast: Melt butter in a large skillet over medium-high heat. Shake off excess egg mixture from the bread and place the slices in the skillet. Fry until golden brown on one side, then flip and brown the other side.
4. Serve: Serve hot with butter, maple syrup, and fresh berries, if desired.

Tips:

• Use thick-cut bread like brioche or challah for a richer texture.
• For a decadent twist, add a dollop of whipped cream or a drizzle of honey.
• If you have state bread, you could make the Spanish version, Torrijas