by: Marceline Donaldson
As I turn to New Orleans, many things come back into focus. One is the breakfast phenom called “Lost Bread”. It has now probably become national – maybe even further – so I thought I would share two recipes with you which have geographical significance. French Toast I learned in the North – Lost Bread I grew up with in New Orleans. It is amazing how similar they are.
Lost Bread
In a mixing bowl whip together two eggs (organic), one cup organic turbinado sugar, enough organic milk to make a nice dipping sauce – but not too liquid/runny. If you want to use almond milk – coconut milk – or some other kind of liquid, enjoy!
Keep your bread until it is stale. If you don’t have time and/or throw away bread instead of keeping it for such things as Lost Bread or bread pudding, or for making bread crumbs when you have a minute, then put the new bread you want to use in the oven on a very low light – 250 degrees or 300 tops – until it has stiffened. And feel very ashamed if you actually throw away what some consider old stale bread. You could always sprinkle that stale bread with a bit of water, put it in the oven and ‘voila’ – you have freshly baked bread for supper.
Add cinnamon, nutmeg, grated ginger to your taste. Maybe a little organic hazelnut oil – whatever combination of tastes you especially like.
Drown the sliced bread in the sauce above, pick it up with a spatula and let the liquid drip off for a few seconds and then fry it in an iron skillet or grill or griddle until nicely browned on one side and then turn it over to the other side.
Either sprinkle turbinado sugar on the bread when you turn it over or just continue to let the bread fry until done and pour a bit of organic maple syrup over the Lost Bread once you put it on your plate for eating.
FRENCH TOAST
The basic difference between Lost Bread and French Toast is the kind of bread you use and the method of cooking.
For French Toast buy a loaf of organic french bread. For this you can buy the organic bread which is stale and being sold at a substantial discount. French bread is long and thin – Italian bread is sort of the same, but fat in the middle. I think French Bread is best used for this, however, it all comes down to a matter of taste – or culture.
Let the loaf harden if it isn’t already ‘stale and hard’.
Slice the long thin french bread into about 1 1/2 or 2 inch slices. Let the slices soak in the sauce above for a couple minutes until they seem spongy and then fry on an iron grill turning when one side is light brown. This serves up well when cooked on a circular iron grill and served on the same grill.
Once both sides have a bit of color arrange them on an iron grill or griddle and pour more of the sauce on top of the bread so it is soaked. It is also important to use generous amounts of grated organic ginger mixed with the sauce for a really fabulous taste.
Put the french toast, which is nice and shiny with the added sauce on top, in the oven to continue cooking. Make sure you are generous with the sauce because it turns into custard inside the bread with the sugar on top making the bread a bit crispy and crusty on top. This takes only about five minutes. The bread will puff out and become beautiful and very tasty. Don’t let it stay too long. It takes a bit of experimenting to get the hang of exactly when to take this French Toast out of the oven. Each oven takes a different amount of time.
Serve it with a platter of sliced ham and you have a fabulous breakfast.
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