Shilling French Toast

2 08 2010

I’m surprised it’s taken me this long to realized that picnic leftovers make excellent breakfasts.  First there was the enchistrata, and now, upon Nick’s insistence, the pile of mini pains perdus.

Mise en place for French toast

He’s asked for this before, but today finally managed to convince me to do it.  And it turns out he was right.  Half a day-old baguette makes the perfect amount of little French toasts for breakfast for two.  I started out calling them “silver dollar French toast,” but it just didn’t feel right.  Who knows what a silver dollar is over here?

Soaking

“Two-euro toast” didn’t sound quite right either.  But yesterday, while picnicking outside the Château de Versailles, Nick found a shilling coin in the grass.  From 1922.  It got me wondering how long it had been lying there, what it was worth when it was dropped…

But most of all, it seemed like a fitting name for the breakfast made of the leftover baguette from said picnic.

Frying

I don’t know the amounts I used, but if I were to venture a guess, it would go something like this: 1 egg, a third to a half a cup of milk, a couple tablespoons of cream, a pinch of sugar, a pinch of salt, and in a last-minute flash of inspiration, a splash of plum eau-de-vie.

I served the toasts with wedges of plum, not purchased for the picnic but could well have been, and slices of crisp oven bacon – having tried it once, I am a firm convert.

Shilling French Toast with Plums

Originally published on Croque-Camille.








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