This week I made my first loaves of challah. The dough was super sticky, and the process was labor intensive, so I was a bit proud that they turned out. One went to some friends who just had a baby, but the other was destined to be French toast. That's the whole reason I made challah. It makes the best French toast.
I wanted to do something a bit fancy, so I took on the creme brulee French toast recipe from Smitten Kitchen. However, when I got to the part about melting sugar in a pot, I didn't want to have anything to do with that. Molten sugar is nasty stuff, and I didn't want to deal with it. So I tried to do the brulee part with the broiler in my oven. My mistake is that I tried to use the whole amount of sugar recommended in the recipe. Even without using the whole 2/3 of a cup, each slice of toast was mounded with sugar. I had to broil it for a long while because of all the sugar, and the toast got a bit black around the edges. The result was a shell of pure sugar about 3 times as thick as a creme brulee. This not only resulted in a stomach ache, but also a shard of the sugar shell lodged itself into my gums. Not the best results.
This morning, I decided to reclaim the toast and pried the sugary shells off the toast and fried them up with some butter. Now that was delicious. Victory!
3 comments:
Have you tried Smitten Kitchen's recipe for Bailey's baked french-toast? A-ma-ZING! (and super easy -- best brunch meal ever, as it impresses the guests and is assembled the night before).
(that was from Chris, btw. mulzer was logged into her gmail account on my computer, and i didn't notice)
I will have to check that out. I love Bailey's. I love French toast. I love Smitten Kitchen. I don't see where this can fail.
Post a Comment