This October is “World Egg Month” and Egg Farmers of Ontario are celebrating across the province! I was sent an email by their PR peeps asking if I would be interested in being involved in a French Toast Challenge. Of course I said YES and immediately started drumming up a few recipe ideas so high in calories they would make peoples jaws drop. I’d like to highlight the fact that when I was a fat child (circa grade 7) I used to come home on a week night and create a tower of French Toast for dinner. Not so fat anymore (snickers stop here), I have tapped into the gluttony center of my brain to find the perfect pairing. A bread and egg love affair. Adding to the fun, I will be hosting a contest to win a $50 gift card to Egg Lovin’ Chez Cora.
Details about the contest:
1) Tweet @dobbernation with #WorldEggMonthON and a URL link to this post OR post to DobbernationLOVES Facebook.
2) Include a recipe and/or photo of your favorite egg creation.
3) Deadline is October 31st (the last day of World Egg Month)
4) The winner must live in Toronto or be able to commute into the city as we will be using the gift card to do a Chez Cora restaurant review TOGETHER!
So, one Friday afternoon a large basket full of French Toast essentials was dropped off at my work. I rushed back home to pick through all of the items. After writing out a few sample recipe ideas I was ready to spend several hours in the kitchen on Sunday morning to create two dynamic French Toast recipes: savory and sweet. I had Meaghan over (she simply adores eggs) and we created two “knock your socks off” French Toast dishes that I hope will inspire you to get creative in the kitchen! I served up two piping hot chai latte’s with whip and grated nutmeg to awaken our taste buds. My apartment pretty much smelled like a grandmothers kitchen for the entire day! The weather was crisp, one of our first real Autumn afternoons. I played the new Feist album Metals on repeat. Perfect soundtrack when cracking in the kitchen.
French Toast Challenge Contestant 1: A Savory Entry
“The Monte Cristo Madame”
I was inspired to make a Monte Cristo style sandwich while cross referencing the Croque Madame (topped with poached eggs). The resulting dish was stupendous! I even made a video so you can all see the step by step process on how to make this dish!
Our batter consisted of eggs, salt, pepper, dried thyme and a whisper of milk. Bread was dipped in and allowed to soak then fried in a mixture of vegetable oil and butter. When finished French Toast was slathered with Dijon mustard and sandwiched between shredded Gruyere and sliced ham. A quick pop in the oven allowed us to quickly poach two eggs which were placed on top of the sandwich. Yolk oozing over the plate. Perfect way to enjoy a savory French Toast creation!
French Toast Challenge Contestant 2: A Sweet Entry
“Upside Down Carmel Apple Baily’s Pain Perdu”
For this recipe I was hoping to create the essence of sticky Cinnamon Buns using French Toast. I also wanted to create an Upside Down recipe with visual appeal. I have always made French Toast using a mixture of 1 cup of Bailey’s Irish Cream and 3 eggs. Baily’s is perfect for the job as it is made up of chocolate, cream, egg and Irish Whisky. There is nothing more that I adore more than bread soaked in liquor and fried in butter!
Our batter consisted of Baily’s Irish Cream and eggs. Bread slices were allowed to soak and were then fried in a mixture of vegetable oil and butter. In a saucepan brown sugar was heated until liquid. We added a generous slab of butter and poured the caramel mixture into a spring form pan. Sliced apples cut into rings were then firmly placed on top of the caramel. Each French Toast slice was then squeezed into the pan. After 10 minutes in the oven we let the pan cool briefly before flipping onto a dinner plate. Each portion was served with whipped cream and caramel drizzle.