French toast hit the spot this early afternoon, as we'd been out all night at Nuit Blanche, Toronto's second annual nightowl art extravaganza. I hadn't cooked the stuff for years (if ever, now that I think about it), but it's a pretty simple recipe that becomes delectable with the addition of a few berries (raspberries and blueberries in this case) and a generous helping of maple syrup.
Happy french toast brunch!
I used three eggs, about 1/2 c. of milk and a sprinkling of cinnamon in the 'batter', which wound up being the perfect amount for nine sizable slices of sunflower rye bread. I also sprinkled a bit more cinnamon on each side of the bread while it was in the frying pan.
I discovered that it was extra-good to squish the raspberries onto the maple syrup-doused toast, ensuring optimal coverage.
The three of us devoured the F.T eagerly, leaving only the slightest smudge of maple syrup on the plates.
I look forward to making some blueberry pancakes with the leftover berries (the raspberries were finished off easily during brunch).
I also provided a sweet pick-me-up before Nuit Blanche, creating what I'm going to call quasi-kettle corn on a whim.
I popped two bags of microwave popcorn then, in a small saucepan, melted 1/2 a cup of butter and about 2-3 tbsps. of brown sugar over medium heat on the stove, creating a vaguely caramelized butter topping. The next time I do this I'll use a little less butter to allow the sugar to caramelize a little but more, but the result was still enjoyed by my friends without a word of complaint.
I'll leave off with another standalone photo, this one an example of my occasional 'snack dinners'. This one consisted of a few homemade chocolate chip cookies, dates with cream cheese, mini carrots with ranch dip and granny smith apple slices with some aged white cheddar.
Delicious!
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