The Ovenless Series, Part II

French toast, like scrambled eggs and pancakes, always disappoints me at diners. It never seems to be made properly which is a shame because it’s so easy.

All kinds of bread make great french toast: baguettes, whole wheat, challah, panettone, etc. Then you need an egg and some milk, cream, or buttermilk. Then flavorings: oils, extracts, and spices. Then sauce. This is the best part. Real maple syrup is expensive but it’s the best. For a less expensive and fancy alternative combine a cup of fruit, a couple of tablespoons sugar, splash of water, a pad of butter, and reduce. The lazy way is heat a little maple syrup and fruit.

Orange Spice French Toast:


splash milk

spices (cinnamon, nutmeg, ginger, cloves)

drop orange oil

bread (I used sourdough)


syrup (I used blueberry maple)

Preparation: In a bowl whisk egg, milk, and spices. Add bread to bowl and let it soak, turning as needed. Put pan on medium heat and add butter. Add bread to pan and switch sides when dark brown. It should be crispy on the outside and just cooked through- don’t let it dry out.


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