French Toast Baby

french toast

I love living in my almost 100 year old house that is just a tad chilly in the mornings this time of year.  I put on my Uggs (knock offs), wrap up in a fleece something-or-other, make my coffee (my mouth is watering right now) and think about what’s for breakfast.

French toast baby.  Who doesn’t like French toast?  Actually I have a finicky nephew who won’t eat it but I still love him (even though he’s clearly very weird.)

Just like when I make pancakes, I make a TON of French toast–I literally use an entire loaf of bread or more at a time–that keeps great in the fridge or freezer for the next crisp fall morning.  Assuming not everyone is interested in mountains of breakfast stuff, however, I will now present to you a recipe for, like, a normal amount of French toast.  K?

Michelle’s Buttermilk French Toast:

Ingredients: few slices of bread (getting old is dandy) 4 eggs, 3/4 cup butter milk, two tsp. vanilla, two tsp. sugar, tons of cinnamon.  Additional options include a dash of almond extract (careful with nut allergies,) dash of nutmeg, pumpkin spice, stuff like that.

Directions: Set bread aside.  Whisk everything else together and  dip each piece of bread completely into the mixture.  Then place the soaked bread onto a heated cooking surface with a little oil (forgot to mention that in the ingredients)  Cook both sides on a medium heat.  Top with maple syrup or delicious other things like powdered sugar or tasty jams.  My mouth is watering again!

Tips: as I mentioned above, bread that is getting a bit dry is fine, in fact some folks like it better as it will soak up all the buttermilk-eggy mixture even better.  My favorite bread to use is a hearty whole wheat sour dough.  I like the sour dough contrast with the sweet syrup or whatever… so good.

Breakfast Introspection

breakfast

Before I begin, check out my monthly post on Hometown Pasadena!

Tomorrow my youngest child turns six.  Of course he’s all excited about getting older (OK, yes, and getting presents.)  For whatever reason, I always get a little teary the day before my children celebrate another year of life.  My mind drifts back to what I was doing the day before they were born.

In Grayson’s case, with a scheduled C-section, six years ago today, I knew it was the last day of my pregnancy.  With a one-year-old and two-year-old at home with me (I know, right?), being a 38 year-old pregnant woman with a 10 lb. baby in my belly I was mostly focused on gettin’ that kid out.  FAST.  I seem to recall a tearful checkup with my OB where I pretty much begged him to move up my delivery date by a week as I just didn’t think I would make it to the finish line.  He didn’t.  I did.

The aching back, insomnia, swollen feet and baby shoved so far up my rib cage I couldn’t bend forward to even wash the dishes by this point… all those memories have dissipated by now.  Mostly now I think back and realize that six years ago today I was pregnant for the last time in my life.

I felt then and still do feel so incredibly lucky to have carried three amazing little people in my belly.  From the first to the third I marveled at them from the moment I looked into their brand new eyes.  I kept them in the hospital room with me and despite exhaustion and the opportunity to rest before returning home, even with my not-so-little guy I held him and gazed at him constantly.  Just couldn’t get over the miracle of the whole thing.  Still can’t, really.

Tomorrow I’ll be awakened early–I know it–by an eager kindergartener who can’t wait a moment longer to open his gifts.  But today I will sip my coffee for just one extra minute and bask in these quiet memories.

Introspection French Toast

Ingredients: for every 3 eggs, 1/4-1/3 cup butter milk, dash of sugar, dash of vanilla, 1/2 dash almond extract, few shakes cinnamon.  Bread of any kind. (I don’t really measure–sorry Teri and Lisa.  These measurements should work though!)

Directions: Put bread aside.  Mix everything else together.  Dip bread into mixture and cook on griddle.  Serve with butter and real maple syrup whenever possible.

Tip: I often make this recipe with a dozen eggs and an entire loaf of bread.  Freezes great, pop it in the toaster and wah-lah!  French toast any time you want.  Life contemplation is optional.

Punchline Breakfast

(Quick pre-waffle information!  Tomorrow, Tuesday, Jan. 29th I, Michelle Calva-Despard, will be the featured foodie on Hometown Pasadena’s Mangiamo!  Check me out!!!  And now back to your regularly scheduled recipe.)

Waffles

I can’t recall the joke, but it has something to do with two pancakes and what one says to the other when something unfortunate has occurred.  Punchline = How Waffle!  Picture this being delivered by a perky seven-year-old who just bought her very first joke book and you’ll see why I’m smiling.

I did something this weekend that I’m afraid I can’t recommend you try at home… unless you know a lot of people who like waffles.  Come to think of it, doesn’t everyone like a good waffle?  OK, so go ahead and octuple my recipe.  See how it blesses your life!

I made this silly mountain of waffles in honor of a lazy Sunday morning and for my niece who turned eight.  What do you get the eight-year-old who has everything?  Waffles!  And home made whipped cream on the side…

Best Waffles (this recipe is already doubled for your convenience!)

Ingredients: 2 cups flour (I like whole wheat,) 1 tsp. baking powder, 1 tsp salt, 1 tsp, baking soda, 2 eggs, 2 cups buttermilk, 1 tsp. vanilla, 1/3 cup veg. oil.

Directions: mix and pour baby!  I sometimes have to thin the batter a tad with a splash of milk.  Also, even though my fancy waffle iron swears nothing will stick to it… not the case.  I don’t like cooking sprays (have you read those ingredient lists!?) so I quick-wipe my iron with a paper towel dipped in oil between waffles.

 

I Found My Thrill

photo(3)

Basically, the beauty of a batch of buttermilk-blueberry pancakes is breathtaking.  Buttermilk-blueberry pancakes are the bomb, and by quadrupling the recipe I’ve become the bountiful bearer of these bursting beauties for the rest of the week!  From, Berkley to Bogota to Belgium, I betcha ya’ can’t find a better batter for buttermilk cakes than the one you may behold on my recipe page, because it’s the best!

(FYI: I used frozen organic blueberries which I defrosted in the fridge overnight.  I let them sit out in a bowl for 1/2 hour to bring to room temp so the pancakes cook well around them.  If the berries are too cold it can make the cakes doughy)

Somebody Stop Me!

I woke up early enough this morning to make French toast for breakfast–which is silly because we still have leftover pancakes.  I guess I’m gettin’ extra fired up about breakfast this week.  I can’t stop!

Besides French toast my family will have some farmer’s market fresh fruit (sliced oranges and pears,) some juice and for mommy: coffee.

My husband and I, both teachers, are pretty level-headed when it comes to indulging our kids.  We don’t have excessive or expensive toys and gadgets, we don’t live large in any way (we can’t: he’s a public school teacher and I’m a homemaker…) 

But I’ll admit it.  When it comes to food, my kids are spoiled. 

Check out the recipe page to see what we’ll be eating soon.  Wish I could invite you over to join us for breakfast this morning!