Very French Toast

March 2011

In all my days in France, I never ate French toast, but here in the U.S. of A it’s one of my very favorite things when made with a proper bread and the purest of maple syrups.  Usually while I am here in les États-Unis, I am dreaming of France.  Somehow, all these things come together in my mind, and it all makes syrup-drenched sense.

I sometimes wonder whether or not my subconscious is what stops me from eating all the bread when it is fresh.  A part of me is always plotting and pining for baked French toast.

First Step:  Place a layer of bread slices on the pan.

Second step:  Blend the 1/3 cup honey, 1 package of Neufchâtel cheese and pure vanilla extract in a food processor until smooth.  Add to the bread slices leaving enough for a second layer.

Third Step:  Follow by a layer of thawed blueberries and the rest of the cream cheese mixture.

Fourth Step:  Add the remaining bread slices to the layers.

Fifth Step:  In a large bowl, blend the milks, eggs, spices, salt and rum.  Pour the mixture over the layers, making sure the top layer is saturated.  Set aside for at least one hour or better yet, overnight.

Sixth Step:  Preheat oven to 350 degrees.  Bring the French toast to room temperature.  Bake for 40-45 minutes.

Serve to friends on a sunny morn with a side of homemade ginger applesauce, Black Forest Bacon, plenty of maple syrup and coffee with room for cream!

Fin.

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