Sunday, July 23, 2006


Rachael Ray's Pain Perdu

Photo from Food Network

Something new for The Savory Notebook. A breakfast post!

Although I love a big homemade breakfast, I have to admit that I'm not all that keen on actually making them. I like a leisurely morning, spent drinking tea and reading the paper. Cooking breakfast seems like such a hassle. So, I tend to make big breakfast meals for dinner. When I do take the time to make a hot breakfast, I find out it's really not such a big hassle and it's usually oh-so-yummy.

The boys have been requesting French Toast ever since I bought a loaf of really thick white bread. It's been my plan to make it, just never got around to it. Until this morning.

I decided to try a recipe I saw Rachael Ray prepare on Food Network - Pain Perdu. The addition of cornstarch to create a bit of a battery crunch intrigued me. I hadn't planned on making the berry compote, but then realized I had some fresh blueberries and raspberries in the fridge, so I went for it - after all, it's in keeping with my resolve to not let things go to waste!

The only changes I made to the recipe were to add one more egg and a bit more milk - I tend to like a lot of egg in my French toast batter, but I also had 9 very large pieces of bread and wanted to make sure there was enough egg/milk mixture to go around. I also followed the recommendations of several reviewers to cut the sugar to a 1/2 cup. 1 cup seemed like overkill and even a 1/2 cup was a bit sweet. Maybe 1/3 cup next time.

The French toast was tasty and did have a nice crunch on the outside. The syrup was delicious but really overwhelmed the French toast. I think I would have preferred just a simple maple syrup, but that's a matter of personal preference. In the future, I would reserve a berry syrup like this for a heartier base like a whole grain pancake.

1 comment:

  1. Wow that looks amazing... I absolutely love french toast, I'm definitely, definitely going to try this one! Thanks for sharing!