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Indulgence
Feb. 26th, 2006 02:29 amSince it snowed today, and tonight felt like a "cocoon night," I decided to make French toast. I tend to like French toast (this shouldn't surprise most of you), and I had most of a challah set aside which would work very well.
Originally I was going to use the standard family recipe, which is pretty simple, but I decided to pull out the Best Recipe cookbook (which![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
folkmew refers to as "Getting Fat and Loving It" - speaking of which, MEW, you might be interested in this), and see if they had a French toast recipe. They did, of course. A bit more involved than the usual, but I decided to try it.
And, well... wow. What a difference. I usually drench my French toast in maple syrup, but this version really didn't need it. Definitely worth the extra bit of fuss, but I might be a bit spoiled for other versions now.
(In the meantime it's somehow gotten late again, I'll have to finish catching up on mail and posts tomorrow.)
Originally I was going to use the standard family recipe, which is pretty simple, but I decided to pull out the Best Recipe cookbook (which
folkmew refers to as "Getting Fat and Loving It" - speaking of which, MEW, you might be interested in this), and see if they had a French toast recipe. They did, of course. A bit more involved than the usual, but I decided to try it.And, well... wow. What a difference. I usually drench my French toast in maple syrup, but this version really didn't need it. Definitely worth the extra bit of fuss, but I might be a bit spoiled for other versions now.
(In the meantime it's somehow gotten late again, I'll have to finish catching up on mail and posts tomorrow.)
