passionfruit

Happy New Year everyone!

2021 was indeed another troubling year plagued with uncertainty thanks to the ongoing pandemic. Granted, I didn’t really have much time to post on my blog last year (please forgive me as I have been very busy with my supper club, work, and my new eco-friendly napkin initiative to support underprivileged women.

Started a new job in data/blockchain last year specialising in alternative data. Didn’t leave Hong Kong at all (not a fan of the 3 week hotel quarantine; I’d probably go mental). Picked up French lessons again (inspired by Emily in Paris and missing my days in Paris attempting to learn French in 2015). Started some basic coding lessons too (which I need to continue this year). And that was it, another year just flown by like a breeze. Didn’t travel at all. My only “trip” / break was a short 3 night ‘cruise to nowhere’ on the Royal Caribbean Spectrum of the Seas just before Christmas with a few friends.

I promise to update the recipe blog more regularly this year and start a cookbook too which has been in my backlog for way too long.

But yes, let’s start the year right by being resourceful and creative. How am I resourceful? Well, I had a leftover baguette from a New Years dinner party I got booked for so figured I may as well make good use of it and make French Toast this lazy, Sunday morning.

So to start, let’s focus on what makes this French toast better than the regular version. First, you do away with the regular white bread and substitute it with baguette cut thick. By “thick”, I’m talking 1.5-2 inches thick.  Also, do away with the oil and get yourself a good quality French butter. It really makes a difference. I also added some vanilla bean and a hint of cinnamon to the egg soak mixture.

As the toasts are cut thicker, you will need to let the baguette soak longer in the mixture for around 5 minutes or so. Heat a heavy frying pan with the butter on low medium heat and fry patiently till it is golden on both sides. As I had a passionfruit in the house and honeycomb, again being resourceful I just topped my French toast with those two ingredients. Served with a dollop of whipped cream on the side and dusting of icing sugar for the whole jazz. There you have it, a classic breakfast elevated to an entirely new level thanks to the baguette!

French Toast With Baguette

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Serves: 2 Prep Time: 10 Cooking Time: 10 10

Nutrition facts: 200 calories 20 grams fat

Rating: 2.1/5

( 7 voted )

Ingredients

• 2 eggs
• 1/3 cup full fat milk
• 2 tablespoons of butter
• 1 vanilla bean or 1/2 teaspoon of vanilla essence/paste
• 1/8 teaspoon of cinnamon powder
• 1/2 baguette cut into 1.5-2 inches thickness
• Pinch of sea salt

Instructions

1. Cut your baguette into thick, 1.5-2 inch slices. Half a baguette should yield about 5-6 slices.
2. Whisk together the egg, milk, sea salt, vanilla bean, and cinnamon in a bowl.
3. Soak the baguette into the egg soak mixture for several minutes and flip over to ensure both sides are well soaked.
4. Heat up a heavy based frying pan on low-medium heat and add the butter.
5. Once pan is hot, transfer the soaked baguette slices and patiently fry for few minutes on each side till it is golden brown.
6. Serve with a spoonful of honeycomb and passionfruit. Feel free to add whipped cream or yoghurt on the side and dust some icing sugar if you  want.

Notes

Stale baguette is good for this