Sunday, October 17, 2010

French Toast with toasted pecans and brie

Both kids have come to the realization that french toast is awesome and we are happy to oblige.

French toast is one of those things that there are a million variations on, I use Alton Browns recipe. It is a bit fussier than many recipes but I think the extra step for allowing the french toast to sit after soaking makes a difference, you really get the custard to soak all the way through making for that crispy outside but creamy in the middle goodness of french toast. For the bread we used Kerrie's oatmeal bread but Alton's recommendations are good as well. We used almost 2 loaves this morning so we can freeze a bunch for the kids breakfasts

For an added treat, when you put the pan cooked french toast onto a cookie sheet to warm in the oven, add a slice of brie to the top, once the brie melts top with some toasted pecans and drizzle with your favorite maple syrup (grade B syrup is my favorite) and serve. The flavor of the brie cuts some of the sweetness and the crunch of the nuts is a great contrast to the overall softness of the dish. We were served french toast with brie at a Bed and Breakfast in Ontario and have been loving it ever since.

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