It isn’t toast, as such, and it may not even be French, but what I make is sinfully good …
In France, what we call “French toast” is called pain perdu. That means “lost bread,” perhaps because it is a way to salvage stale bread by soaking it in a sweetened and spiced egg-milk mixture and frying it in butter. It is also eaten throughout most of Europe and Wikipedia suggests that it is most likely a Spanish invention, where it is called torrijas. And it’s a regular in the cases of Mexico’s panaderÃas.
I learned early on how to make it at my mama’s little diner and have modified it to create a very rich, and most flavorful custardy breakfast feast that is so rich, in fact, that I limit myself to making it only on occasion.
I make mine with bolillos, sliced about half- to three-quarters-inch thick, sliced to make ovals with crusty brown edges. I first mix one or two whole eggs and then add an equal amount of egg yolks, turbinado cane sugar, lots of good ground cinnamon and Mexican vanilla extract.
To that, I add whole cream and whip it all, by hand, until the sugar is dissolved and well incorporated.
I add the sliced bolillos to this mix and give them time to soak well.
In an small skillet or omelet pan, thick and preferably, non-stick, I melt butter over low-medium heat and place the well-soaked bread slices and spoon more egg-cream mix on top and let them cook slowly, uncovered until the bottoms turn brownish from the caramelizing sugar.
Turned over, the other side is cooked to the same state, adding butter as needed.
When golden brown on both sides, I plate them and serve them with sliced fresh strawberries — now available year-round, thanks to unauthorized immigrants — and dust them with confectioner’s sugar, or with real maple syrup.
I tried drizzling them with cajeta but it was a bit over the top because they were way too sweet. I also sometimes drizzle them with freshly squeezed lime or lemon juice and sprinkle them with powdered sugar.
Once you get the timing down, they will be bread slices with a sweet custard and a really nice eggy taste.
Another reason I really have to limit myself on the stuff is that I love to balance the plate with very crisp, thick-sliced bacon.
Nom, nom, nom.
[Image via jspatchwork]
