Today’s guest post comes from Richmond food writer, Tim Vidra. Find recipes, tips, and ideas for simple dishes that will impress on his food blog, E.A.T., where he advocates the use of simple, seasonal and local ingredients.
There are not many days bigger than this Sunday May 13th* and if you haven’t yet made plans with mum for Sunday you can redeem yourself by inviting her over and creating this french toast made with love from local ingredients.*Don’t tell Dad
- 1 1/2 cups buttermilk
- 4 large eggs (eggs used are from Sullivan Pond Farm)
- 3 tablespoons sugar
- Dash or two of ground nutmeg or cinnamon
- 1/4 teaspoon salt
- 12 (1/2-inch-thick) slices of bread (bread used is from Norwood Cottage Bakery)
- 4 1/2 tablespoons unsalted butter, divided (homemade butter from 17 Apart)
- Warm maple syrup (Virginia’s Finest)
- Fresh strawberries for decoration and enjoying with the French toast (Berries from Agriberry)
Place a cookie sheet in the oven and warm to 200 degrees. Whisk together buttermilk, eggs, sugar, nutmeg or cinnamon and salt in a bowl. Pour into a large sheet pan, then add bread in 1 layer to give it a good soak, turning occasionally until bread has absorbed all liquid but isn’t falling apart (about 20 minutes).
Heat 1 1/2 tablespoons of butter in a skillet over medium-high heat until it foams and then calms on down. Add bread slices to skillet and cook (I went with 4 at a time), turning once, until golden brown, about 3-4 minutes total. Transfer slices to a baking pan and keep warm in oven. Cook remaining bread in batches, adding 1 1/2 tablespoon butter between each.
Once finished, remove from the oven and plate on one large dish or individual dishes — dusting with powder sugar, oh yes. Pass the warm syrup for your guests to enjoy.
Then to turn and thank your mom for all she has done for you and let her know how much you enjoy having her in your life.
Happy mother’s day to my mom and all the mom’s out there. We certainly could not have not have done it without you!
As always, E.A.T. Local & E.A.T. Well!
Tim Vidra @ timvidraeats.com
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