Dudefood tuesday: French toast

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…

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.!

French toast

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Prep time 5 minutes mins

Cooking time 5 minutes mins

Total time 10 minutes mins

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2 p

Ingredients

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

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• 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!

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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About the Author

Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.

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