My Dad and Breakfast

My parents married when I was nine, and by way of an explanation in this age of people marrying after they have children, this was a second marriage for both of them. If I recall correctly, my dad served my (step) mother breakfast in bed every day of their marriage. This may sound really sweet, and I’m sure in many ways it was, but he did it even during those times they weren’t speaking to each other, making it almost a mockery of the whole thing. I don’t remember if he did this with my mom, but I do recall him making breakfast every Sunday, and he was truly the master of breakfast.

My dad was a super-early riser, and no matter how early I got up on Sundays (I too am an annoyingly early riser) he was already cooking up something great. We ate a variety of things, sometimes we had salami and eggs, made with Hebrew National kosher salami, fried up in the pan, crispy on the edges, the salami was so good folded into those soft scrambled eggs. I think he also invented corn eggs, something I still love, though he only made it when we had leftover corn on the cob. I still use his method of cooking the corn on low heat until it starts to caramelize and then adding the eggs. Sometimes I add some cheese, but not when I am recreating the original. We had pancakes and french toast and waffles too.  My favorite was the french toast.

Though french toast is both easy and simple, I no longer order it when I go out for breakfast, as hardly anyone makes it properly.  Ideally thick slices of bread (challah is the best) are left to soak in a custard, until all the liquid had been absorbed. This takes a little time, and is where most people get it wrong. You really want the bread saturated, and often you’ll get bread that’s been dipped in custard briefly and then griddled, and the inside is just dry bread. If this is what you’re used to you’re in for a real treat if you try it the right way.

Custard for french toast is the same recipe/ratio of egg to milk that you would use to make a baked custard, or a quiche. You need two eggs for every cup of milk, and though I prefer using half and half, it isn’t necessary. You can flavor the custard to your liking; I like cinnamon, a touch of nutmeg, and vanilla extract, because that’s how my dad made it.  It’s also good with almond or orange extract, and I also make an almond crusted french toast which is extra crunchy and festive. You can also make a savory custard, and slice the bread a bit thinner and make a croque monsieur or madame sandwich, using gruyère cheese and some good ham.

French toast also needs to be cooked in butter, not with pan spray (which is fine for pancakes) clarified butter is best because it won’t burn as easily as whole butter, and you want a nice crust on your french toast. I doubt my dad used clarified butter, so this is one of my adaptations. Once you’ve soaked your bread long enough you shouldn’t be able to pick it up with your hands as it may disintegrate (this is why the French call french toast pain perdu or lost bread). Once the griddle is hot use a wide spatula to lift it into the pan.  Because the bread will be soaked through don’t cook it too quickly or the outside will burn before the center is fully cooked.

French Toast

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Serves	2-4
Prep time	30 minutes
Meal type	Breakfast
Misc	Freezable, Serve Hot

Ingredients

• 4 thick slices Challah Bread
• 2 Large Eggs
• 1 cup Half and Half
• 1/2 teaspoon Vanilla
• 1-2 pinch Cinnamon
• 1 pinch Nutmeg
• 1 tablespoon Clarified Butter

Directions

Step 1

Mix eggs, half and half, extract and spices to a bowl and whisk together well, and our into a 9X12" pan

Step 2

Cut Challah bread into 1" thick slices, and lay in the custard mixture Let bread sit for 4-5 minutes, then turn it over

Step 3

Once bread had soaked up all or most of the liquid, heat a griddle on medium hreat and melt butter

Step 4

When pan is hot, lift bread with a wide spatula and place in pan, cook for about 4-5 minutes on each side, lowering heat as needed to keep from burning