This post is a little bit of a surprise. A few weeks ago I posted an image of our breakfast on Instagram and everyone seemed really excited, so I thought I'd post the recipe. You see, I'm practicing for the country house weekends, where the Saturday morning breakfast/brunch is over the top and lux. You roll out of bed when you feel like it and have a lazy breakfast. I do love breakfast, so it will be my pleasure to cook for everyone. Mister Brinson will have to take care of the dinners! I wonder what he'll have up his sleeve?
French toast is a serious treat, and I have very strong opinions about how it should be prepared. French toast is a custard and should be balanced with a heavy egg and cream mixture. Walkaway from the two eggs and a splash of milk days, this will change you life. On the other hand, the fig sauce is not a one trick pony you just use on french toast. Oh no, this is my quick, go-to recipe you can use over a pound cake, ice cream or even pavlova. It's the gift that keeps on giving.
French Toast Recipe
Remember, good french toast is a custard and should have a heavy egg-y coating. I use a country loaf because it's firm texture compliments the distinct custard flavor.
- 1 loaf country style bread, sliced
- 2 eggs
- 2 egg yolks
- 1 tablespoon sugar
- 3 tablespoons heavy cream
- Dash of cinnamon if you like
- Slice bread in 1/2 inch slices.
- Mix remaining ingredients on wide bowl. Mix using fork so the eggs are nicely whipped.
- Heat pan to medium heat, add a little butter so the french toast won't stick to pan.
- Dredge sliced bread in prepared egg mixture and place in pan. Cook about 3-4 minutes each side, until golden brown.
- Set aside and cover with tea towel until ready to serve.
Makes 6-8 pieces. Recipe can be doubled.
Fig Sauce Recipe
- This simple sauce is easy and quick to prepare. It also keeps in the fridge overnight and can be warmed in the morning. This version uses a fancy vanilla bean, but you can replace with vanilla extract or omit all together.
- 1 quart figs, quartered
- 3/4 cup water
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
- 1/2 vanilla bean, scraped (or 1 teaspoon vanilla extract)
- Quarter figs and set aside.
- Place water in pan and heat (it doesn't have to boil, but should be close).
- Add sugar and cornstarch to water and stir slowly until dissolved.
- Add figs, black pepper, and vanilla and cook for about 15 minutes, until sauce has thickened and figs are soft.
Makes 1 1/2 cups. Recipe can be doubled.