It seems that every time I buy a baguette I can never seem to finish it before it becomes stale–fresh bread really only has a 1 or 2 day window–so most of the time I end up with no choice but having to throw out the rest of the baguette! Not able to find a baker nearby who makes a half-sized baguette, I came up with an idea the other morning to use up the rest of my still-fresh bread… Mini french toast!
What you’ll need:
Splash of milk
Berries for garnish (optional, but highly recommended!)
Slice up your bread into 1-2 centimeter slices. Whisk together 1-2 eggs, splash of milk, and teaspoon or so of cinnamon. Soak each piece of bread in the egg/milk/cinnamon mixture. Heat a cast iron griddle pan (we have this one) on medium-high heat, lightly grease, and cook each side of the bread until golden brown. Serve immediately with maple syrup and berries!
Enjoy! PS – Doesn’t that strawberry look amazing? One of the many perks of living in California is the most amazing fruit ever!
Hat: Nordstrom (similar) / Sweatshirt: Madewell / Glasses: Prada, old
My trip to NYC is never complete without breakfast at Lexington Brass. Located in the Hyatt 48 Lex hotel, it is a definite must-visit if you find yourself in Midtown. My favorite dish are the pancakes — super fluffy and topped with lemon butter, maple syrup, and fresh berries. Add a glass of fresh OJ and a French press to finish off your meal — bon appetit!
517 Lexington Avenue
New York, New York
All week my husband has been talking about how much he wanted a lemon scone. After poking around a few local grocery stores with no luck, I finally decided to make the darn things myself. I googled a recipe, and tweaked it a bit as I went along. Scones are known to be a bit dry, so I did my best to ensure that mine would stay moist by adding a bit more buttermilk to the recipe.
Lemon Scones, adapted from A Taste of Home
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick of cold butter
3/4 cup buttermilk
zest of one lemon
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut the butter into tiny chunks and mix into bowl so the dough resembles fine crumbs (next time I might use a food processor and not a whisk!) Add buttermilk and lemon peel, stirring until mixed. On floured surface; knead gently and shape into a ball. On a greased baking sheet, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter. Using a sharp knife, cut wedges in the dough, being careful not to cut all the way through. Bake at 350° for 20-25 minutes or until edges are lightly browned.
Sundays are for….
And a luxe breakfast with some indulgent magazine reading!
We’re taking it easy in our house today! I just picked up a new cookbook so I plan on spending the rest of the day tagging recipes and planning some future dinner party menus.