sunday slowly | french toast two ways

French toast is the perfect comfort-breakfast for a grey, winter day, when lolling about at home is all you really want to do. Kieran had his favourite version, what we like to call Pocket French Toast: a thick slice of bread with a fruit-filled “pocket”. Today’s bread was challah and the fruit, banana. Berries are a personal favourite of mine.

Begin with an unsliced loaf of bread and cut a 1″ thick piece. Then make a horizontal cut, 3/4 of the way through the slice leaving the pieces attached at one end. This is your “pocket”. Dip the bread in custard (1 egg, 1 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, whisk to combine), making sure to wet the inside as well. Lay the slices in a hot, greased skillet and arrange the fruit inside the pocket. Cook over medium heat until golden. Arrange the slices in a greased baking dish and transfer to a 350 degree F oven. Bake for about 15 minutes or until the “pocket” is no longer damp. And bring out the maple syrup!

My gluten-free version used the same custard, but a sliced loaf. Today I used soy milk, but any favourite milk or non-dairy version will do. I like to arrange pieces of sliced banana around the edge of the skillet as the bread is cooking, turning them until golden brown. With the sweetness of the banana, I find I need very little maple syrup. The Boy on the other hand …