I was looking for a good recipe for French Toast this morning and stumbled on this interesting piece from Daniel Rogov. Mr. Rogov clarifies that the French Toast did not originate in France as I always thought. It’s origins are in Albany, New York where a tavern keeper of the 16th century by the name of Joseph French came up with the recipe and named it after himself.
After reading that, I really had no choice but to go with Mr. French’s original recipe. I then decided to dress it up with a bit of homemade orange and raspberry sauce. It made one truly delicious breakfast. Unlike most French Toast recipes I’ve tried, this isn’t sweet at all. The sweetness is provided by the sauce which is the way it was probably meant to be.
3 tbsps. milk
1/4 tsp. salt
pinch of black pepper
several drops vanilla
4 slices white bread
unsalted butter for frying
Beat the eggs, milk, salt, peppper and vanilla
Heat a heavy skillet over medium high heat and add a tablespoon of butter. Dip a slice of bread in the eggs, making sure to cover both sides. Let the excess drip off.
Cook on both sides till browned to your taste. Adjust the heat between medium to medium high and be patient or you’ll get a soggy middle. Repeat with remaining bread.
This is served with a homemade raspberry and orange sauce and some orange slices. You can also serve with maple syrup or honey.
Orange Raspberry Sauce
1 c. frozen raspberries
1/2 c. sugar (more if you want)
1/4 fresh orange juice
pinch of salt
Put all ingredients in a small sauce pan. Cook over medium-high heat. When it boils, bring down to a simmer and cook half-covered.? Reduce till there’s about half of the liquid left.
Strain on a sieve. Keep this in a jar in your refrigerator for pancakes, ice cream or dessert toppings.