Want a quick brunch dish when you have a bunch of leftovers?
I found myself with the ends of a nice sesame challah, an egg white (left from the yolk I needed for the chewy brown sugar cookies), local strawberries which needed to be used up, and some milk which had just gone sour – I know, you probably will utter “eeew yuck!” or something to that effect. However, I find sour milk to be a great baking medium, especially when I do not have buttermilk on hand. Its taste is not distinguishable at all in the French toast.
Challah is a wonderful base for French toast. I love the actual French expression for French toast: “pain perdu”, or “lost bread”. (No, there is no “pain français,” just like there is no “Canadian bacon” in Canada – it is “pea-meal” or “back” bacon, here in the Great White North, eh?) “Pain perdu” always makes me think of a lonely baguette wandering the streets of Paris, not knowing its way – but maybe that says more about me and how I often felt when I lived there. This dish is known as, in French, “pain doré” – or golden bread, ” which is quite evocative; perhaps that expression is more of a Québecois thing. Anyone out there know more about this?
For the recipe… Continue reading