Simone's Kitchen

Dudefood tuesday: French toast

French toast | insimoneskitchen.com

Welcome again DudeFoodies from around the world.
Two weeks ago the Misses saved my skin in fixing my failed peanut sauce and last week the Dudettes spoiled me with making my favorite meatloaf recipe.
So a little ‘Thank you very much Misses and Dudette’ recipe in return is the least I can do right now.
And what better way to sooth the sweet toothed beasts than with some sweet stuff? The frequent DudeFood Tuesday reader has seen it coming form afar already: this week no muscular savory dishes with spicy meats. Nope, this weeks recipe is to make up for all the times we acted like dogs and she thought: “You’re toast!”
With this recipe we can literally make her a toast: French toast!
And most of the women have to admit that it is kind of Dudey to have a man in the kitchen with a sixpack flipping toast in the morning. Ok, I changed my sixpack for a beer keg a couple of years ago, but anyway…

French toast | insimoneskitchen.com

Making French Toast is THE way to gain favor with your wife or girlfriend and this is known across the whole wide world. Therefore this dish is known by many names: in India for example this femalesoothing dish is known as the sweetcurry cronie and in Jamaica this treat is called Hold ya Waffle, man. I like French toast best in these months around Christmas. Because in Holland we have a childrenholiday called ‘Sinterklaas’ (notice the similarity with SantaClaus?) at the beginning of December. And one staple of this holiday are the little cookies made with gingerbread spices. These cookies are perfect to blend and give an extra crunchy dimension to your French toast. And to make everything right for ‘the day after Christmas’ you can use the leftover Christmas bread to make a perfect French toast from.
With this recipe we’ve had enough sweetness for some time in our DudeFood Kitchen, so next week you can look forward to some seriously masculine cooking and dito recipes.!

Print Print

French toast

Yield: 2p

Prep Time: 5 min

Cook Time: 5 min

Total Time: 10 min

Ingredients:

  • 3 eggs
  • 250 ml full fat milk
  • 1 packet of vanillasugar
  • 3tl cinnamonpowder
  • 3tl gingerspice
  • Raisinbread or leftover Christmas bread
  • 50 gr gingernuts or a piece of gingerbread
  • Vanilla custard

Directions:

Cut some nice big slices form the bread. When you use leftover stollen, remember to remove the marzipan from the bread (this will burn when you put the bread in a frying pan).
Get a big bowl in which the slices of bread easily fit.
Break the eggs in the bowl and whisk them together with the milk, sugar and spices.
When the sugar is dissolved, soak the slices of bread in the mixture.
Let the broead soak well and then place them on a plate next to the stove, ready for baking.
Meld some butter in a big frying pan
When the butter is melted turn the heat low and place 1,2 or 3 (depending on how big your pan or slices of bread are) soaked slices of bread in the hot pan.
Press the slices of bread briefly (just a few seconds) to the pan so the hot surface makes the liquid set. Next turn the bread with a spatula and raise the fire to a medium heat.
Fry the bread for 1 to 2 minutes on both sides.
Give the gingernuts or gingerbread a brief blitz in the blender till its a coarse crumble and pour one teaspoon of this crumble on the hot French Toast

Serve the French toast with a home made vanilla sauce.
When you lack the spirit or the time to make this sauce you can serve the toast with a big spoon of vanilla custard. Yummie!

Knolselderij pastinaak soep-3

Celeriac parsnip soup

  You know that moment; you open the door of the refrigerator and a lot of sad looking vegetables are staring back at you… They are anxiously waiting their turn but you’ve kept them just a tad too long. Or maybe you don’t know...

Christmas star shaped sweet buns with honey and anis | insimoneskitchen.com

Christmas sweet starbread with honey and anis

You see I had the fortune and honour to do the photography for Levine van Doorne, who is very well known here in the Netherlands for her bread, her blog about breadbaking and het bread baking workshops. And you know how that is with...

Farro salad with feta and dates | insimoneskitchen.com

Farro salad with feta, tomatoes and fig-date dressing

Making salads is fun. Thinking up combinations of salads is even more fun and than eating them is the most amount of fun… :) If I look at the amount of salad recipes in comparison to most of the other categories (with the exception...

Cranberry pomegranate pie | insimoneskitchen.com

Cranberry pomegranate pie

I think I can safely say that we had the darkest workshop every just yesterday. And it wasn’t even the workshop on artificial light… But it could have easily been. In the – normally rather light – workshop space from Greendelicious it looked like...

Meatloaf with chipotle | insimoneskitchen.com

DudeFood Tuesday: Cha Cha Meatloaf

Tuesday, November 18. A beautiful day, because today its both my Birthday and DudeFood Tuesday! If it’s your birthday you give everybody a treat and you get one or two presents. Speaking about presents: last week I was presented with a rather “witty” comment...

Vanilla sauce | insimoneskitchen.com

Making a basic vanilla sauce

A good vanilla sauce is a useful recipe to have. Especially with the coming festivities. You can use it for a range of desserts and pastry plus you can add different flavors to it to create different versions of the sauce. Add some white...