French Toast in Los Angeles

We made French Toast this morning in Los Angeles. Shirley cooked up some bacon while I prepared the eggs. I remembered the first time I tasted the treat from across the pond; it was back in the early 1960s when I was at a summer camp in Connecticut run by the Boy Scouts. My mother never made this for breakfast and I was quite taken with it.

I like to use a nice thin Ciabatta loaf because the bread itself is light and airy. I cut six slices of the Ciabatta bread about three-quarters of an inch thick. My recipe is this: in a bowl, I whisked up 4 large eggs, half a teaspoon of vanilla extract, an ounce and a half of triple sec, two dashes of nutmeg, and a dash of cinnamon. I poured this egg mixture into a large lasagna dish and placed the cut bread flat down in the liquid, turning it over occasionally until the bread was well soaked and most of the liquid absorbed.

The bread was then fried in the bacon fat until it was crispy around the edges and golden brown. We then served it up with a little butter and real maple syrup.

Il était magnifique.

Laudizen King