All three of us had this special French Toast coated with nuts for breakfast WHEN it poured down rain and we couldn't cook out at our beach camp. It was so good but filling and I could not eat all of mine and now I wiosh I had asked to take my leftovers with me instead of wasting it. The good thing is that by coming to their restaurant in their hotel, I found the gift shop and was able to get postcards for my friend in France! Waiting for the restaurant to open, I wrote on three of them and even mailed them from the Olympic National Forest. (I would love to get the recipe for this specialty.)
And the funny thing is: it's called "French" toast, but I never saw such things in France!..It seems really good, but I can't see well what it is made of: is it cake or bread?cooked with eggs?Is there honey on it?Finally, rain brought something good to the situation! Ü
ReplyDeleteOkay, now I'm hungry for French toast! Yum. You commented on Katney blog that you enjoy Dianne Mott Davidson's books. I like them too and have them all from the Mystery Guild (if you are a mystery lover, you need to join that book club! been a member for over 30 years myself. Good prices and all the new mysteries) But I digress...James Lee Burke, and absolute MUST! Get his first book in paper back or from a library. http://jamesleeburke.com/bibliography.html This page will list all of his books in order written. You will fall in love with Dave Robicheaux. I envy you getting to read them Fresh! Enjoy. Ann Spicer
ReplyDeleteMalyss, what we call French toast is usally bread (stale bread is good) dipped in egg/milk/sugar mixture and fried. You may know it for dessert for a use for leftover bread, but I doubt you would call it "French" toast.
ReplyDeleteThis French toast was a special recipe. They used bread pudding instead of plain bread--very rich already. It was then dipped in the egg mixture then coated with cornflakes and nuts. I think it was almonds and hazelnuts. As Paulie said, it was very very filling, and very very rich.
I don't know how they make bread pudding that stays together like a slice of bread so they can do this.
I did miss our camp breakfast, though.
Same questions as Malyss who I guess refers to pain perdu, i.e. lost bread, made with bread, beaten eggs, butter... This looks so yummy, I'm hungry, good thing it's getting nearer supper time!
ReplyDeleteThat looks incredibly delicious!
ReplyDeleteSure it did wake up my appetite, those toast.. I hope you'll get the receipe one day! :)So many post here since last time, I'll comment under one and each.. :)
ReplyDeleteOh my, that does look good! I laughed at Malyss's comment. It does make me wonder why it's called "French".
ReplyDeleteOK, I better understand! As Ciel says, here we call that recipe "Lost bread". We use it to avoid to waste old bread. Thank you to Katney!
ReplyDeleteMmmm. It looks very delicious!
ReplyDeleteI'm going to try cooking that! First time I've ever seen the cornflakes and nuts addition. Has me intruiged! I will cut the bread loaf extra thick and hopefully will see an interesting result. Does it include honey or maple syrup?
ReplyDeleteYum, yum! Paulie - you'll have to try it at home.
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