Oh, my. Look at those thick slices of French Toast. Dusted with confectioners' sugar and served with maple syrup and fruit. It is like eating dessert for breakfast!
My son-in-law makes a really great No-Knead Bread almost daily for his large quiver of children. I was so inspired that I had to make a loaf of this crusty and hearty bread too.
If you have any left over, due to its sturdy texture, it makes great French toast.
French Toast is lovely for breakfast but we also enjoy it for an easy dinner. Add a side of bacon or sausage if you have meat-lovers to feed.
2/3 cup milk
2 Tbs. sugar
1/2 tsp vanilla
dash of cinnamon or nutmeg (optional)
6-8 thick slices day old bread
butter for pan
In a shallow bowl, whisk together the eggs, milk, sugar, vanilla, salt and cinnamon (if using) until well blended.
Melt some butter in a large skillet over medium heat. Turn slices of bread (just the slices that will fit on to the skillet without crowding) into the milk egg mixture, until thoroughly saturated but not soggy and falling apart. (Thicker, denser bread can absorb more egg mixture than thinner bread. I soaked this bread in the egg mixture for close to a full minute without the bread falling apart as I lifted it to the skillet.)
Allow excess to drip off, and place the bread slices onto the hot skillet.
Cook the French toast until the underside is golden brown, then flip and brown the other side.
Serve immediately or keep warm in a 200 degree F oven while cooking the rest.
Serve hot with butter, maple syrup, and dust with confectioners' Sugar.
This is the loaf of bread I used to make the French Toast.
The recipe is posted here