I hereby declare Friday’s the official day for brunch posts on The Saucy Coq because brunch is my favorite meal. This is most likely due to its close association with the weekend. I’ll be posting a brunch on Fridays that you should make on the weekend.
Remember when America was replacing “French” with “Freedom” on menus? Do you remember that s**t?? Freedom Toast. Because France wasn’t worthy of the egg soaked bread meal. As an homage to this fine blip on the radar of American history, I’m making French Toast with French Baguette. And, I’m drinking it with a Latte, which sounds French, but is actually Italian. But, whatever.
Saucy Coq’s French Toast
1 french baguette, sliced on a bias in 1 inch pieces
4 eggs
1/4 cup milk
1 tbsp vanilla extract
1 tsp orange blossom water
1/4 tsp ground cinnamon
2 tbsp butter
8 slices thick cut smoked bacon
1 pint of blackberries
Good quality maple syrup
Raw cocoa (optional)
I love cooking my bacon in the oven. Seems to come out so much better than in a pan. Most of the fat drips off and the bacon stays straight and crisp. Works very well for thick cut bacon like this. Preheat your oven to 375 degrees. Line a baking pan with tinfoil and lay the bacon out on a metal rack on the pan. Bake in the oven for ~20 minutes, until the bacon is crispy. I use the metal rack out of our microwave.
Crack the eggs in to a mixing bowl (minus the shells) and beat together with the milk, vanilla, orange water and cinnamon.
If your bowl is big enough, drench all of the bread in the egg mixture and let soak for 5-10 minutes, otherwise, transfer egg mixture to a large shallow baking dish and cover bread.
Heat a large non-stick skillet over medium heat. Melt 1 tbsp of butter (for each batch) in the pan until foamy. Cook French toast until golden brown on each side (about 5 minutes each side). You’ll notice the French toast I made is a bit too dark. Still tastes great, but I probably left it in a bit too long.
Transfer to a plate. Top with a pad of butter, fresh blackberries, grated cocoa and good quality maple syrup.
Now, here’s where things get sticky. You’ll notice I said “good quality” maple syrup above. I’m serious. Don’t mess around here. If you’re going to make this, wait until you’ve bought some really good syrup. Not EZ Plastic Squeeze Bottle brand. I grew up in Northern Ontario, Canada, near St Joseph’s Island. After 18 years there, I moved to Montreal, Quebec for 10 years. If you’re not familiar, St Joseph’s Island and Quebec produce the two best Maple syrups in the world. Chew on that!
Top ‘o the mornin!
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True story: the best maple syrup I’ve ever had (and have in stock in my pantry) comes from Lake Placid, NY. I’d be happy to share it’s delicious taste with you.
You live in America now, Melbourne. If you’re not using Vermont maple syrup, the terrorists have won. I know you are Canadian, but you aren’t a terrorist, are you?
I love french toast … I had a really awesome one where they had a crispy coat on it … they probably sprinkled some sugar and torched it like a creme brulee … i so want that one again, but that restaurant closed down!
now now – let’s not start a cross-border scuffle about maple syrup…
but don’t worry ryno – your fellow canadian readers will back you on the superiority of our maple syrup
Oh. Poor recluse living in the bush all by himself. So sheltered these days. You should come out to one of these big cities these days and try a variety of things. Vermont’s maple syrup is as good as their poutine.
Hm. I used to live next door to a Portuguese cafe in Montreal who sold these sort of cold French Toast slices that were coated in sugar. Amazing. I loved them. Sounds similar?
Your blog makes me laugh out loud!
First of all, love the name. Second of all – I think it’s hilarious that you link to ‘who you like’!! Brilliant stuff.
I also think you need to come over and make this for us. (We have good maple syrup – it’s Citadelle brand. can I chew on that?)
I’ll be back!
Melbourne, I’m a Quebec girl living in Melbourne Australia and loving your site. Sending it to all my Aussie friends. Very hard to find good maple syrop down under though… you sorta have to pay through the nose for anything decent. And by decent I mean Quebec stuff!! I’m now itching to try your French toast recipe…
Hey there Nathalie. Glad to hear you’re in to the site! Thanks for the props. No doubt it’s hard to find the good stuff in the South Pacific…it’s hard to find 5 hours away in NYC!
Give the French toast a go and let me know what you think. I love it, but then again, I’m biased. Ciao!