What the heck was I saying? Oh ya. It’s the bread factor in this recipe. For years I’ve been using challah (egg bread) to make french toast. My kids grew up eating the same french toast every weekend. In fact, my eldest son still had his french toast cut into small pieces by yours truly until he was 28. I can’t believe I’m telling you this. So embarrassing. But yes, I spoiled them with love and treated them like babies, until NOW.
Drum roll please…….Here I sit an……
Yes, it’s true. My youngest is moving out and although I tried to grab onto his ankle like he did mine when I left him at nursery school, I had to bite my lip and LET HIM GO. All three boys have flown the coop. Grown men, with separate lives from mine. I raised them on my own for the majority of their toddler years, teens and adulthood, educated them, dressed them the same when they were little and now – THEY ARE GONE. I’m not gonna lie, this is tough. I walk past rooms that used to be filled with dirty socks, stinky boys things and rambunctious laughter. Truth be told, the second my eldest left last year, I redecorated two rooms so fast for fear he may change his mind and come back just for the french toast cut into bite sized pieces. BUT…he didn’t.
- 3 - 4 slices of cranberry nut foccacia (store bought is fine, I used Ace Bakery)
- 1 egg
- ½ teaspoon vanilla extract
- pinch of salt
- 2 tablespoons of milk
- ½ cup panko crumbs
- butter for frying
- Garnish - Hot Bourbon Maple Syrup, pepitas and dried cranberries
- For the Maple Syrup
- 1 cup pure maple syrup
- 1½ teaspoons of brown sugar
- 2 tablespoons of bourbon
- ½ teaspoon of vanilla extract
- For the maple syrup:
- Mix the syrup, brown sugar, bourbon and vanilla in a small pot and bring to a boil (stirring to dissolve the brown sugar). Once brought to a boil, reduce heat to low and let simmer for 15 minutes (no need to stir throughout, although I gave it a stir once or twice during). Then turn off heat but leave pot on the stove to allow to cool slightly while you make your French toast
- Prepare an iron skillet with a 1 tablespoon of butter over medium high heat.
- Whisk together eggs, vanilla, salt and milk in a shallow dish.
- Place panko crumbs in another shallow dish.
- Dip sliced bread into egg mixture and then into panko crumbs, pressing them to the bread to adhere.
- Fry in butter until golden and crispy on both sides.
- Serve with hot maple syrup, pepitas and cranberries.