My very first cooking memory is standing on a step stool cooking a fried egg over easy with my dad standing next to me. I don't know how old I was, maybe around five but it's hard to say for sure. I also remember I mangled that egg, and sadly I still mangle one every once in awhile, but far fewer than I did back in the day.
Breakfast is a great meal to go out for but I really do enjoy cooking it. Since I work from home I will fry up a couple of eggs most days, but I have a decent breakfast repertoire beyond eggs, including french toast and pancakes.
Breakfast can be an impressive thing, especially when you cook it for a guest. We're heading down to U of I in a couple of weeks and will probably be making breakfast for her friends.
I was reminded of the whole wonders of cooking breakfast thing when I received the latest issue of Savuer in the mail, it was a breakfast issue. It's a good issue, though there aren't too many things in there that I haven't made.
There was one interesting recipe in there, cornflake-crusted brioche french toast. I took some liberties with this recipe, but will go back and make it closer to how they have it listed. It turned out well, but I wasn't completely happy with it.
My Dominick's didn't have brioche so I was left with the choice of french bread or sourdough. For some reason I went with sourdough instead of French bread, this was a mistake. The sourdough was great, but the sour flavor overpowered the rest of the dish. Rory enjoyed it but I didn't care for it. Also, I left the crust on and didn't cut squares as they did in the recipe.
As for the custard/dipping, I used my own family recipe:
1/4 cup of milk
1 TBLSP cinnamon
1 TSP freshly grated nutmeg
dash of salt
1 TBLSP honey
1 TBLSP vanilla extract
Just whisk this all together and place in a pie pan or shallow dish. Coat the bread in the mixture and the coat with the crushed cornflakes. Cook in a over medium-high heat with some neutral oil and golden and delicious.
It turned out well, and I will make again, of you guys try it with the traditional ingredients let me know how it turns out.