For this post, I want to specifically focus on the french toast. From my history of eating french toast, and at any point correct me, it's traditionally a breakfast food. To learn more about the variations and history, I recommend heading to http://www.frenchtoastrecipe.org/history-of-french-toast/.
Now as to why this sweet breakfast bread based dish was being served next to such savory options, like the basil topped pizza and mushy yet still satifying stuffing, I have no idea. I guess I should have mustered up the courage to ask one of the several chefs roaming the post-rush empty dining hall. But I didn't. As one of my high school history teachers always liked to say "the train makes no stops and only goes in one direction."
This particular french toast, as seen beneath a simmering pool of warm syrup, was not out of the ordinary, above average french toast. It was squishy not soggy, sweet not overpowering, and simple not bland.
I'll give it 3 out of 5 card swipes.
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French toast can be either a simple from a bag of traditional white bread or from a baguette. It's really a canvas to a multitude of diverse toppings: strawberries, blueberries, nutella, powdered sugar, bananas, crumbled up bacon is you wanted to get really crazy. It can be baked in an over or cooked in a pan on the stove.
If you're interested in making French toast on your own, follow this simple recipe adapted from allrecipes.com.
6 slices of bread
2 large eggs
2/3 cup milk
1/4 tsp salt
1 tsp vanilla extract (optional)
1. Beat together eggs, milk, salt and vanilla in shallow dish.
2. Heat nonstick pan or slightly oil pan over medium heat.
3. Dip each piece of bread in the egg mixture, making sure both sides are covered. Place in pan and cook until golden brown. Flip bread and cook until other side is golden brown.
I've used this recipe many Saturday mornings at home to surpise my mother with breakfast. It's a simple recreation and as close to the dining hall recipe as you'll come. Get creative and think outside of the syrup bottle.
