Multigrain french toast: for Sunday brunch or Wendnesday dinner

French toast is one of my favorite brunch (or breakfast for dinner) foods. It is fairly simple to make, but there are some key factors that have the potential to make it especially delicious. First, you have to start with a good bread. I have been obsessed lately with the pan multicereal that I get at Le Pain Quotidien which happens to be next door to my gym in Mexico City. It has lots of seeds and grains, as well as golden raisins. The second trick is that you need to let the bread get a bit dry so that it can really soak up the egg mixture – I slice mine and then let it sit out overnight. Third, I like to add some vanilla and nutmeg in addition to lots of cinnamon, eggs and milk.

Ingredients:

eggs (1 for each 1-2 pieces of toast)

milk (a tbs or 2 per egg)

cinnamon (lots!)

pinch nutmeg

pinch salt

splash real vanilla

Basically I mix all these ingredients together, let the dry bread soak in it for at least a half hour (longer if possible – until the bread soaks up all the egg mixture) and then fry up the french toast on a greased griddle. Serve it up with maple syrup, fresh fruit, powdered sugar, or a variety of other toppings – even peanut butter works. I always like the combination of syrupy-sweet brunch dishes like this with some turkey bacon or veggie links. And yes, it’s perfectly acceptable to have french toast on a Wednesday, and even for dinner.

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