One hears artisan baker stories, especially wood fired artisan baker stories, that success of a ‘good bake’ is reliant upon, barometric pressure, phases of the moon, humanely harvested wood and the sacrifice of all things virginal.
This is our first recipe post, please allow a little indulgence. We’ll get to the recipe in a second…
…We can not say for certain such folkloric commodities have any currency in the bakery. In farmerdotter’s bakery we take science to the bank. Much more precise and the returns are much more predictable.
That is the main reason we have little if any bread left over from a bake. A good, well proportioned recipe not only yields a wonderful product it yields remarkable little waste. The capacity bake for farmersdotter is 60 x 700 gram loaves divided between 6 varieties.
We scale close. So close that less than half a loaf per variety remains after all loaves are placed in the bannetons for their final proof. That is less than 1 kilo on 42 or under 2%. Just enough for a personal nosh.
Fortunately I miscalculated on a recent bake and we ended up with an extra sourdough loaf or twelve. Anyway, after a week or so our bread begins to stale. That is the perfect time to consider french toast.
After some trial and error, farmersdotter has come up with this recipe we think worthy of smothering with expensive butter and real maple syrup.
First, in order to have enough product to make this recipe you need to consistently over spend on farmerdotter bread. We recommend either Raisin & Anise Rye, Flax to the Max or the Similkameen Sourdough. We think it prudent to try all three. Variety is the spice of life!
Decadent Baked Eggnog French Toast:
Yield 8 – 10 servings
- 8 large eggs
- 1-1/4 cup milk
- 1-1/4 cup eggnog or…
- substitute 1 cup heavy cream, 1/4 cup sugar, 1 teaspoon grated nutmeg, 1 teaspoon grated cinnamon
- 1 teaspoon pure vanilla extract
- citrus zest
- 8-10 slices days-old Sourdough, Flax and/or Raisin Bread
- Combine and beat eggs in a bowl.
- Add milk, vanilla and eggnog or eggnog substitute to beaten eggs and whisk mixture well.
- Place 75% of mixture in a baking dish
- Dredge bread slices into mixture and saturate both sides. Cover with remaining mixture then refrigerate, covered, overnight or for at least a few hours.
- Place a parchment lined cookie sheet or baking dish into a preheated 375-400 degree oven .
- Fry one side of the French Toast in a well buttered skillet on medium-high heat until crispy.
- Lightly fry second side to a light brown.
- Place fried bread onto parchment lined cookie sheet or baking dish, crispy side up and continue to bake for 30 minutes or until mixture is thoroughly baked.
- Remove from oven and top with confectioners sugar and citrus zest.
- Serve with butter and real maple syrup.
- Sliced banana is nice too!
- For a crispier finish, add confectioners sugar to the baking dish parchment just prior to placing fried french toast. This will caramelize the sugar to the french toast but the timing must be close to prevent the sugar from burning.
- If you choose this method then add your citrus zest after removing the french toast from the oven. High heat may give the citrus zest a bitter aftertaste.
- For an interesting diversion read the BBC account of the Great Canadian real maple syrup caper