French Toast

My favorite part of the month is joining the morning crew on WIBW TV. Even though it requires me to get up before the crack of dawn and Woodrow, being an old-fashioned gentleman, insists that I not go by myself. Thus, he, too, gets before the crack of dawn and we pile up Dixie Lee's dodads and head for the TV station.

The crew there could not be nicer. Of course, since they are all up at just past midnight, I don't think they're quite right.

Just before Christmas, I made French Toast with Dave Johnson. We've been together a while now so I decided he was ready for actual cooking and not just mixing. Since that appearance, I've had lots of requests for the recipe. French Toast is one of those wonderful breakfasts that can be served any time of the day. The aroma whispers of home and sweet memories so for this dish I think we should play "Counting Hills" the title track of Greg Fox's CD. It's a wonderful song about sitting in the back of the station wagon counting the hills on the drive to the family home. It is sweet and uplifting and nostalgic --- just like French Toast.

French Toast, as decadent as it is, is an humble food, too, which is another reason this is the perfect song. On WIBW, I took leftover hotdog buns from the boyscout fundraiser at Auburn and turned them into French Toast. Just trim off the tops (save them to toast for breadcrumbs) and you have the perfect thickness.

In a mixing bowl, beat two to four eggs. They go a long way, actually, so don't get carried away. Add a little cream, a dab of sugar, vanilla, nutmeg, cinnamon, a dash of ginger, a dash of salt, and the juice from one orange. Grate a little orange zest in there, too. This touch of citrus makes all the difference. Drag the bread through this mixture, turn over a time or too, but don't let it soak. I think that just gets the bread too wet. When the butter melts in your pan, carefully lay the egg-laden bread in. Don't cook too quickly; this has to cook all the way through. It may take five minutes for each side. When done, lots of folks sprinkle with powdered sugar and then pour on the syrup. If you're concerned about sugar, leave off the powdered sugar and use sugar-free syrup. Or, serve with fruit and yogurt. Get creative with your toppings. I think this toast is so good it really doesn't need syrup.

Really wonderful if served with some thick bacon. The smells will drive everyone wild.