There is no better way to start a weekend. The brunch opens up every possibility of being full, because we all love to eat delicious, after having gotten up late. In every town there are characteristic 'breakfast-lunch' dishes. Even some families have created their own to satisfy their tastes.
New York does not escape from this famous routine on Saturday and Sunday. There are many restaurants or small cafés offering brunch on their menus. Today we are here to list a few places where we like to arrive, order and immerse ourselves in the mood of the weekend.
I believe that it is not by chance that the French are known for having the city of love and the richest sweets in the world. Love and desserts always go hand in hand and they are the example of that!
Is that if the world were a dessert, the French would definitely be the capital and there would live the king and queen. Nobody on the planet knows about pastry as much as the French, get to see: Macarons? French Croissants? French Crepes? French Madeleines? French Eclairs? I could continue in this all day but I imagine that you see where I'm going and I also imagine that you are beginning to realize my obsession with French pastry.
Of course, if the French make toast, they will be the best toast in the world! Or is someone tasting breakfast toast richer than French toast? In Canada, the toast is traditionally accompanied with maple syrup. In some regions of France, this dish has other names such as muddy bread or rail bread in the north.
The English name is bread and butter pudding. In Spain, the torrija is a kind of toast, usually associated with the period of Lent. The variant of Argentina and Uruguay is called Torreja. In Switzerland, the dish is called golden crust. In Germany, it is called Armer Ritter, which means poor knight and refers to a meal that can be prepared with little money thanks to cheap ingredients. In Portugal, the toast is a traditional Christmas dish and is called rabanadas.
In Mexico, the term Pan Francés means French Bread. As it was taken over by cooks who have enriched it with flavors such as cinnamon, it has also become a neat dessert item offered in gourmet restaurants.
Taking advantage of the leftover bread from the previous day is a common denominator in kitchens around the world, and in fact there are many recipes that come from leftovers or the remains of others. What we call torrijas in Spain , in the Saxon world is known as French toast , and in France they are called pain perdu , literally lost bread.
Ingredients
2 slices of old bread
1 egg
200 ml milk
1-2 tablespoons of sugar
1 tablespoon of cinnamon
1 small spoonful of vanilla flavoring
There are differences between the toriija and the french toast, but the idea is the same, to reuse the bread that has remained hard, moistening it and passing it through the pan. Perhaps the biggest difference is that the French toast goes through a final batter of sugar and cinnamon, while the French toast does not.
The preparation of the french toast could not be easier, and it is that while the french toast takes a little more work and usually leaves the kitchen more upside down, the french toast are designed to be made more easily, so they are perfect for a good breakfast.
French toast preparation
The first thing we will do is beat the egg, then add the milk, sugar, cinnamon and vanilla and stir so that everything is well mixed.
We soak the bread in the mixture, soaking it well but without saturating it and ending up breaking the slices. The idea is to resuscitate the bread so that they are bathed in the mixture so that the egg is then fried.
In a frying pan we melt a little butter (the more we put the tastier they will be, but you have to cut a little with the butter) and over a medium-high heat, more or less 7/10, fry the bread soaked in our mixture.
We will have it about 3 minutes for each part, until it is golden as you see in the photos.
Outcome
A perfect recipe to make at breakfast on a weekend. The french toast is fast, simple and very rich , as well as powerful to replenish or collect energy, depending on what we need on Sunday morning 😉
