The perfect french toast recipe, of course. While I’ll happily yield the high ground to anyone preferring a Julia Child one, and I’ll agree to respect anyone who stays classic with Joy Of Cooking, I’m basing mine this Saturday morning on Cook’s Illustrated version below.
Astute readers will note this great french toast recipe also features some cool time-warp technology, since the print date is January 1st, 2009.
My shopping list last night, somewhat chaotic since I brought “the kidlet” with me.
- Dozen large eggs (brown, of course, and organic)
- Gallon 2% milk (organic)
- Loaf of italian (to get just stale enough by Saturday morning)
- Vanilla lowfat yogurt (for when you’ve had enough VT or NH maple syrup)
- Half & half
- More Peet’s Holiday Blend whole bean coffee
- Applesauce (that was the treat my daughter wanted)
- Apples (in case we need sauteed apples atop)
- Lime (in case I need a ginnantonix after shovelling)
- Melty sliced cheese (gotta think about lunch too)
I’ll note for UH readers that I already have my Maker’s Mark (highly recommended) along with a bottle of Knob Creek for variety; I salute the polite blogger who left some Orange Sherbet for everyone else; and while we do have beer in the fridge, I must question the Mass Liberal’s cavalier attitude towards the French Toast Alert system. I predict you’ll be hungry when you’re done with that six-pack.