Breakfast HomeCooked

The Baker’s Dozen & French Toast with a Twist

April 3, 2013

I love bread. And it is only recently that I discovered the various kinds of breads (read: brioche, french loaf, foccaccia, etc.) but haven’t really had the opportunity to get into the world of breads. I’ve also been wanting to bake bread at home, but I’m not so sure about how it would turn out. Have the ingredients ready and raring to go but I’m just not there yet. Anyway, so, I was quite excited that The Baker’s Dozen came to town (literally). And, their smart marketing strategy ensured that people were dying to get into the store even before it opened up — I was one of them.

The Baker’s Dozen is a bakery that sells 13 kinds of breads. It’s run by a threesome — Aditi Handa, the baker, her husband, Sneh Jain, and brother, Siddharth Handa. Aditi bakes artisanal breads with her team and sells them at her outlet at Prabhadevi, Mumbai. While yours truly was lusting after her rustic offerings on fellow food bloggers’ Twitter list and blogs, I wasn’t able to travel till Prabhadevi just for that. Hence, I was really excited to meet Aditi, Sneh and Siddharth at the Farmer’s Market at the Taste of Mumbai Festival last month. And, what did I see? Loaves and loaves of fresh bread sitting pretty waiting to be picked up. By the time I reached there, they had but one loaf left — the Pain Au Levain with walnuts and raisins. I grabbed it before it could go anywhere. On the way out, I asked Siddharth what it would go best with and he said, “maybe cheese.” But when I looked at it the next day, I just took a bite and it was so divine just without any other condiment.

 

 

Just check out the abundance of walnuts and raisins in there! 

Once the three-day shelf period in the fridge was up, I knew I had to do something with it! It couldn’t go to waste – no! So I decided to make french toast with strawberry preserve and cinnamon with honey.

French toast stack with strawberries, cinnamon and honey…
Print Recipe
French Toast
It has to be crisp on the outside and custardy inside...
Course breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 10 - 15 bread slices of old (the 'French'er the better! you can use regular slice too)
  • 1 cup milk (or half and half - half cream, half - for a richer texture)
  • 3 egg
  • 2 tbsps strawberry preserve (I'm pretty sure you can use the Mapro one)
  • 1/2 tsp cinnamon powder
  • 2 tbsps honey
  • 2 tbsps butter
Course breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 10 - 15 bread slices of old (the 'French'er the better! you can use regular slice too)
  • 1 cup milk (or half and half - half cream, half - for a richer texture)
  • 3 egg
  • 2 tbsps strawberry preserve (I'm pretty sure you can use the Mapro one)
  • 1/2 tsp cinnamon powder
  • 2 tbsps honey
  • 2 tbsps butter
Instructions
  1. Whisk together the egg and milk till well combined.
  2. Then, add the preserve and cinnamon powder and whisk again till frothy.
  3. In a pan, heat the butter on a medium flame.
  4. Now, dip the bread slices, one by one, for a few seconds, into the mixture and place on the hot pan.
  5. Let it remain on the pan till the side down becomes golden brown and then flip over till both sides are done.
  6. Once the stack is ready, pour honey over it and serve warm.
  7. Note: I've experienced the bread getting a bit dry from the top once in the pan. So, what I do is just before turning them over, I pour a little mixture on the top and then flip. This ensures that both sides remain moist.
Recipe Notes

This is a perfect brekkie. Try it and let me know how you liked it. And, do visit The Baker's Dozen.

Share this Recipe

You Might Also Like

No Comments

Leave a Reply