French toast.

I’ve personally always preferred French toast to pancakes. Actually one of my weird quirks is that I really don’t even like pancakes that much. Ever since I was a kid I’ve always made French toast by simply coating the bread with beaten eggs, cranking the skillet to high and wham bam thank you Mam! That’s good and all but I’ve since found this recipe in a magazine by delish.com that takes it a bit further. I did alter the new recipe by supplementing the cows milk with coconut milk (which I think I’m going to start doing from now on) and it was super good. This recipe calls for cooking the toast on medium for about eight minutes on each side which makes it come out basically perfect. Now a few days ago when opening the fridge our maple syrup went for a crash landing and the jar broke into a syrupy mess. So in the pinch we used honey for half the toast and corn syrup for the other half. That’s another thing, I never liked maple syrup when I was little (I adore it now) so I always used clear corn syrup for my French toast. I still think it’s a wonderful combo but would never use it on pancakes, that just seems wrong. If you’ve payed any attention to this blog you will know I try my best to use only unrefined sugars and whole wheat flours etc. but one thing I have a hard time resisting is powdered sugar. I have actually found an unrefined version online but I’ve yet to order it, someday just not today. With some fresh blueberries to top it off this French toast was divine. J described it as amazing.