Sweetest Hobby

Few things are as comforting as the smell of warm French toast filling the kitchen. This recipe is steeped in history and meaning. In French, it’s called pain perdu, or “lost bread,” as it brings new life to stale bread that would otherwise go to waste. Back in medieval Europe, it was known as “poor knight’s pudding,” as it was considered a frugal yet filling meal.

This magic of turning the simple into something extraordinary is what makes French toast so special. Crunchy on the outside, soft on the inside, and subtly sweet, it’s the perfect dish to celebrate special moments or simply make any day sweeter. Why not revive this tradition in your home and give this delightful treat a try?

Ingredients: 

• 10 slices of bread (approximately 2-3 cm thick)
• 1 cup (250 ml) of warm milk
• 2 eggs
• 2 tablespoons of sugar
• A pinch of salt

Instructions:

1. In a large bowl, use a whisk or fork to beat the warm milk with the eggs until well combined.
2. Add the sugar and pinch of salt to the mixture, stirring well until fully incorporated.
3. Dip the bread slices in the mixture, ensuring they are well soaked on both sides.
4. Heat a large skillet with a bit of butter or oil over medium heat.
5. Fry the soaked bread slices until golden brown on both sides. Place them on paper towels to absorb excess oil.

Tip: You can also place it in the Air Fryer at 356°F for approximately 12 to 15 minutes per side, keeping an eye on the color.

Ingredients for the Port Wine Syrup: 

• 1 cup of Port wine (I used Tawny Port)
• 1 cinnamon stick
• 5 dried figs, sliced
• 1 tablespoon of honey
• Roasted walnuts to taste

Instructions for the Syrup:

1. In a small saucepan, combine the Port wine, cinnamon stick, and sliced figs.
2. Bring the mixture to a boil over medium heat, then reduce to a simmer for about 10 minutes, or until it thickens slightly.
3. Stir in the honey, mixing well.
4. Remove the cinnamon stick and let the syrup cool slightly.
5. Serve the French toast with the warm syrup poured on top, and finish with roasted walnuts.

From my kitchen to yours,

Ana Raquel.