The best French toast
I got no respect on New Year’s morning. I have a tradition that I apparently maintain all on my own of having French toast and bacon on New Year’s morning. But this year, Noah slept until after noon and Mark wasn’t hungry, completely ignoring tradition. So I crammed it down their throats tonight.
Not just any French toast. French toast made with Panettone. I know you’ve seen the box at the Publix. It’s a sweet red box with a little ribbon handle. How can you not want to bring that home? So I did one year and inside was this buttery, rich bread studded with raisins and just enough dried fruit to be appetizing without tasting like fruitcake. It’s made in Italy and I think the Italians know a thing or two about good food.
I don’t know what anyone else does with Panettone, but it is the perfect vehicle for French toast. It has loads of large air pockets that are just made for soaking up beaten eggs and the butter you fry the toast in. Ya’ll surely know how to make French toast. First you have to beat up a few eggs, preferably from the farmer’s market. If you’re not using Panettone, you have to add some cinnamon to the eggs. You could splash some cream in there, too, and that wouldn’t hurt a bit. Then you just fry it in butter until it’s a lovely, toasty brown.
You can add some more butter to the warm French toast, which would be guilding the lily in a really good way and then top with real maple syrup (look at the label – not Log Cabin or even Mrs. Butterworth). I fried some Niman Ranch applewood smoked bacon to go with it.
I can’t believe these boys did not want this on New Year’s morning, but they scarfed it down tonight. And the Fiesta Bowl’s on right now. So it’s kind of like New Year’s morning. Only not. I have to work on the boys respecting tradition just a little bit more. Even if it’s only mine. After all, I do feed them.