When I made my first sourdough last week, I made a fruit loaf and two cob loaves. Thing is though, we’re kind of out of the habit of eating bread. So today I still have one of those loaves left (it was also a somewhat exceptional weekend which involved zero cooking). I thought, therefore, to see whether slightly stale sourdough bread would make good French toast. Or at least edible French toast.
I found a recipe in Sabrina Ghayour’s Sirocco for brioche doughnut French toast, inspired by everyone’s favourite Nigella. It involves vanilla and orange zest in the egg mixture, and then sugar and ground cardamom (guilty: I used pre-ground instead of grinding my own). And it was delicious. The bread was just slightly on the chewy side, but I actually didn’t mind that; it wasn’t as thickly cut as you would use brioche, which helped. The orange and cardamom were excellent.
I served myself some Greek yoghurt as well, and it was excellent.
Of course, I’ve now reminded myself how easy French toast is, so that may have Ramifications…
Ever since discovering that it was possible to make crumpets at home, I’ve wanted to do so. And I finally did. This recipe is courtesy of hugo&elsa, who themselves got it from Elizabeth David. And as they suggest, it’s not as hard as it might look – it’s just a wee bit time consuming, especially because of the rising time. Fortunately, I had a solution: make the dough, go for a run, come home and do the second rising – drink tea while waiting – then cook and eat for brunch. Perfect! And as recommended by Hugo&Elsa, it did the latter part in my PJs, because there’s nothing quite so awesome as getting back into them after being outside.
I don’t have crumpet rings – although maybe I need to invest in a set – so I used egg rings, and they worked fine… except when they overflowed a little bit… but that wasn’t much of an issue. I also only had two so for a while I was cooking them through and then starting on the next batch, but then I realised that of course they don’t need to ring after being flipped, so then I had a nice process happening.
Don’t they look sweet?
It was only going to be me eating them, so I only made a half batch – which was still quite a few! I decided not to eat quite all of them, to test the suggestion that they won’t be as good later either grilled or toasted. Because Science. And I know it’s slightly heretical, but I only had a couple with honey… the rest I had with jam from the glorious Kate of Just Add Moonshine. Here you see one with Avalon – an apple and vanilla and pepper concoction; one with LOLA, which is cherry and rhubarb; and one with Cherry Velvet, which is cherry and vanilla and nobody better tell my darling that I ate it without him.