There must be as many ways to make French toast as there are cooks, I believe. I mix some milk and a little bit of vanilla sugar, soak thick slices of white bread in it, throw them onto a buttered frying pan until they are beautifully golden and brown. Then I sprinkle a hint of sugar and cinnamon on top, and serve them with homemade jam that I got from a friend. How do you make them?
(For some funny reason here in Finland they are called "poor knights"!)
Köyhien ritareiden tekemiseen on kai yhtä monta tapaa kuin tekijöitäkin. Itse sekoitan maitoon hieman vaniljasokeria, kastelen siinä paksuja ranskanleipäviipaleita, paistan pannulla voissa kullanruskeiksi molemmin puolin. Sitten ripottelen pinnalle hitusen sokeria ja kanelia, ja tarjoilen ystävältä saadun kotitekoisen hillon kera. Onko sinulla oma resepti?
poor knights? my kids will love that. i make it the same way but we put powdered sugar and a bit of maple syrup or jelly.
VastaaPoistapenelope - Yeah I know! I have no idea where the name came from, I remember wondering about it when I was a child. Funny! :D
PoistaIn France there is a recipe that looks like your recipe. It's not called "French toast" but "Pain perdu" (English = "lost bread). You mix milk, vanilla, sugar and egg. You take stale bread that you dip into it. After you cook in a pan with butter until bread is golden brown. See your photos makes me want to do some Pain Perdu. It's been a long time that I didn't eat that :)
VastaaPoistaMenthe Blanche - So my recipe is missing an egg ;) I may have to try that some time, to see what kind of difference it makes.
PoistaYou should definitely make some Pain Perdu right now! :)
Hello lovely friend... I haven't had much time for bloggin' and perusin' but look forward to it soon. THanks for dropping by my way but wish we could do it in the real. -especially since I know I would get a good feed at your place!
VastaaPoistaswinkie - Don't worry, I often am so busy myself that I really don't have time for blogging. This week I've been off from work, so I've had plenty of time...
Poistaps. You're welcome to visit us anytime! :)