The Master and His slave
when Master and i first met, i had very little experience as a cook. the extent of my culinary knowledge was a box of macaroni & cheese and a can of corn. Master, however, is a foodie and a wonderful chef. therefore, i had to learn to up my game if i was ever going to prepare a meal that honestly pleases Him. overtime, i’ve honed my cooking skills and have found several meals that tend to be favorites of Master (although, i must admit, i’ve had a whole handful of misfires in the process). i am in the process of putting together a “slave cookbook” for O/our household, listing in detail Master’s preferences and favorite recipes. this will not only allow me to consistently be organized and prepared to cook for Him, but would also allow any future slaves in O/our household to do the same.
Master, generally, has a savory palette when it comes to food. myself, on the other hands, loves sweet things – birthday cake, cookie dough, etc. in Master’s household, i never bake (because there is no point if He doesn’t like it), nor do i ever really prepare sweet-ish foods. so, if i do make such things, it needs to be in a savory way that pleases Master.
hence the following recipe for “savory french toast.”
Ingredients
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, salt, cinnamon, nutmeg and cloves. You may do this the night before, if needed. Preheat the oven to 375 degrees F.
Dip bread into mixture, allow to soak 30 seconds on each side. This is important because it allows the flavor to get deep in the bread.
Remove each bread slice to a cooling rack. since i rarely bake in Master’s household, W/we do not have a cooling rack, so instead i just use the roaster. The idea is to place the bread somewhere so it can further soak in the mixture while dripping away any excess. Allow to sit for 1-2 minutes.
Over medium-low heat, melt the butter and add two or three slices to a non-stick pan. I usually melt about 1 tablespoon of butter per slice that will be in the pan. So, if i am doing three slices of bread at a time, i melt 3 tablespoons of butter at a time. Cook bread until golden brown, approximately 2 to 3 minutes per side. Repeat with all bread slices.
Remove from pan and place on cookie sheet. Put the cookie sheet in the oven for 5 minutes.
Serve immediately with maple syrup, whipped cream or fruit.
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Yum. I like your use of the oven; I do the same. I would modify your recipe in a few ways. (1) The cinnamon and nutmeg are to taste; nutmeg permeates everything once you add it, so your victim had better love nutmeg. (2) Use a baguette, cut thick! Cooked properly, especially with sufficient milk and not too much egg, the interior becomes nice and custardy, while the outside is nice and crispy – like a nice bread pudding. (I learned this from breakfasts at Yale; it was one of the 3 variants of french toast that they did.)
I am french. You can use bread except "brioche". The name in french is "Pain perdu" (Lost bread). When bread become to hard to eat it, we use this receipt to eat it. In restaurant they use to serve it with English cream.