I’ve been seriously slacking on the blogging. Actually not just the blogging but the cooking in general. My job has me going 100 miles a minute and I can’t seem to keep up.Its hard to be in a transitional position at a small organization. I’m basically doing my old job on top of my new job which begins on May 1st. Its been this way for months but lately as we approach that May 1st day, I’m getting bombarded with projects for the new job. Its hard keeping up with both! I’m hoping it slows down soon so I can catch my breath. I miss cooking!
Despite my whining, I manage to get a little cooking in occasionally and take the time to capture a few photos! Sometimes you just need to mix it up a little bit! I’m honestly not a huge fan of french toast but hubby is. He could probably eat the stuff every single weekend. So I decided it was time to try out something new when I remembered a recipe in one of my Nigella cookbooks for what she calls Doughnut French Toast. Don’t go getting too excited. It doesn’t taste anything like a doughnut to me! But it was a nice change of pace. This sugared french toast would be perfect drenched in fresh strawberries!
We’ll be heading out for Easter weekend tomorrow. I hope everyone has a wonderful weekend filled with great food and family!
Sugared French Toast
1/2 cup full fat milk
4 teaspoons vanilla extract
4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
1-ounce butter, plus a drop flavourless oil, for frying
1/4 cup sugar
Beat the eggs with the milk and vanilla in a wide shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side.
Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.
Source: Nigella Express, 2007.