I think one of the reasons I can never be a pastry chef or a baker is my lack of precise measurement because in the end, baking is all about precise ratio. Too much yeast? Your kitchen might turn into a bubble fest! Too little yeast? Flat and dense bread or cake. So, when I eat a slice of good, hearty bread or meticulously constructed piece of cake, I would not only flavor, but admire the texture and layers of detail as well.
One thing I like about French toast is that it is really quite hard to mess it up. Of course, there are ways to perfect it (why is it so much tastier at the diner?? Probably the ‘butta’…), but in the end, it is easier to make than let’s say pancake or an omelet. I had some stale raisin bread in the fridge and want to ‘refresh’ it, so I made myself a batter to bathe the bread it. I used egg, milk, a little sugar, cinnamon, nutmeg and my secret ingredient…corn starch to create a crustier exterior. 🙂 I soaked the bread for 5 minutes, then grilled with butter. Top it off with some sectioned strawberries and a dust of sugar powder and this is a dish that would probably cost you in the double-digit in a fine restaurant, but something I just created in 20 minutes. Yes, it is nice to eat it out, but it is a luxury and a creative process to cook a meal at home. Maple syrup is optional.