Very French French toast

Today I have both my childrens' Christmas recitals/parties pretty much at the same time, which means F and I will spend most of the afternoon running back and forth from the venues like the characters in a sitcom (luckily they are in adjacent buildings). This after I spent the past two weeks hunting down light blue tights for my daughter's recital. All I can say is that the most I got was a smirk from the sales girls and the statement that baby blue was last winter's collection. ???

 

Daaaahling (as one of you would say), you are soooo last season!

Finally, I tracked them down in the city of Genoa of all places, and surely enough I was told they were left over from last year's stock. Only to find out yesterday that my daughter will be wearing them ON HER HEAD! Don't ask, all I know is that she will be one of Santa's little helpers because I have heard her sing it over and over and over again for the same past two weeks. My little boy is still too small to dress up or sing, so I think he will just be stuffing his face with food and some of the Christmas decorations.

Aaaanyway. Remember my French friend Sally Lunn? If any of you decided to bake her recipe, please promise me you will set aside a few slices to make French toast with. It is out of this world! Luckily we only had two slices left each or I would have just kept on eating and eating, and I am usually totally a pancake person.

Ingredients (from the Joy of Cooking)

8 slices of Sally Lunn or other sweet bread (like challah or brioche)

4 eggs

3/4 cup of half and half (or cream and milk or just milk)

2 tbsp maple syrup or sugar (I used syrup)

1/4 tsp salt

butter as needed

Whisk together the eggs, half and half, salt and maple syrup. Heat a pan on medium heat with a little butter. Dip in the pieces of bread. I let them soak in the mixture for a little because the slices of Sally Lunn were pretty thick and a little dry. Shake off the excess egg and fry on both sides until golden brown. Serve with a little butter and a lot of maple syrup. I didn't add any confectioner's sugar because they were sweet enough (although I am sure it would have made for a fancy picture).

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