Sunday mornings are perfect for newspaper reading in pajamas over delicious brunch or Turkish kahvaltiī.
What is more central to a breakfast than a fresh, carb-y bread? BreadBread is a staple here in Turkey. The 'government-issued bread' (this is not a joke) is a mere 1 lira, roughly 50 US cents. 'Government-issued' bread is a serious thing. 101 million loaves of bread are produced daily in Turkey. "İstanbuI Halk Ekmek A.Ş." (literally translates to Istanbul People Bread) was founded by the Greater Metropolitan Municipality of Istanbul, and serves the citizens of Istanbul by regulating the bread prices. Practically every neighborhood grocer will have, at minimum, 10 loaves in stock at any given time. In fact, Esentepe's local grocer has his 'government bread' delivered in 3 increments throughout the day: once at opening, once at mid-day, and once before dinner time. These loaves are fluffy, white and nutritionally lackluster, but they serve to make the most delicious French toast I have ever eaten. Perhaps it is its' fluffy nature, perfect to soak up the eggy-milk mixture, or perhaps it's the bread's resemblance to a French bagette? Whatever it is, I can trust that I will be making this recipe again using this fluffy, white and cheap government-issued bread!
Ingredients
3 large eggs
1 cup milk
10 to 12 slices white bread
2 tbsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
butter
maple syrup or other syrup
Directions
1. Break eggs into a wide, shallow bowl with enough room to dredge your bread in the egg-milk mixture. Beat lightly with a fork.
2. Stir in spices, vanilla, and milk.
3. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
4. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
*Note: Soak/coat only as many slices as you will be cooking at one time.
5. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side.
6. Serve French toast hot with syrup.
*Note: I warm the oven and keep my finished toast (or should I say Finnish toast? Puny.) hot while I continue making the rest of the toast!
3 large eggs
1 cup milk
10 to 12 slices white bread
2 tbsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
butter
maple syrup or other syrup
Directions
1. Break eggs into a wide, shallow bowl with enough room to dredge your bread in the egg-milk mixture. Beat lightly with a fork.
2. Stir in spices, vanilla, and milk.
3. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
4. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
*Note: Soak/coat only as many slices as you will be cooking at one time.
5. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side.
6. Serve French toast hot with syrup.
*Note: I warm the oven and keep my finished toast (or should I say Finnish toast? Puny.) hot while I continue making the rest of the toast!