from the oven: french toast.

Husband is yelling, “oww my knees hurt!” - he thinks it’s an aging/joint problem, but I think he’s growing…!  That would be fun.

Last weekend, we got rejected by the Annie’s crowd (for being short?) and instead hopped into Eli’s, conveniently across the street, for a quick brunch.  Their french toast is like…a big pile of custard.  In a good way, of course.  Incidentally, we saw the lovely Karin & Dean that evening, who brought us a fresh-baked loaf of raisin bread from western Mass….so after enjoying a few toasted slices the next morning, the rest magically turned into this:

THICK & CUSTARDY FRENCH TOAST.

Ingredients: (2 servings)

½ loaf raisin bread, sliced
3 eggs
1/3 cup sugar
1 tbs honey
1 tbs Canola oil
1 tsp vanilla extract
½ cup milk

Pre-heat oven to 350F.  Whisk the eggs, sugar, honey, oil, vanilla extract, and milk.  Allow slices to soak in the mixture until soggy - leave in the fridge for about 10-15 min.  Place slices on a greased baking sheet and bake for 5-7 minutes.

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