On Saturday morning, my husband and I slept till noon, snuggled under mounds of blankets, and feasted on maple-infused French toast… basically, we relived our Vermont honeymoon on a cool Texas morning.
Almost two years ago, we spent a drowsy week in Stowe, a rolling, picturesque dot of a town dressed in mist and fog. And because we happened to choose a wonderful, tiny bed-and-breakfast called the Timberholm Inn, the highlight of our day was often breakfast. With a daily cookie-and-tea hour, roaring fire, and no other inhabitants, we had the place (and the breakfast table) all to ourselves. Which meant a regular, mid-morning spread of epic proportions.
Despite the mushroom-white cheddar scramble and maple-soaked sausage, our favorite dish was a simple one — maple-infused French toast — and a decadent one to boot. Two pieces of this and you’re irresistibly drawn back to bed for another hour. Our hosts were delicious enough to actually send me the recipe, and though it takes some preparation (the stale bakery bread and real maple syrup are required), the payoff is beyond sweet.
It’s thick, soft and creamy on the inside, the lightest bit of crunch on the outside, redolent with butter and maple syrup and crowned with a dusting of powdered sugar. And I’ve decided to re-dub this breakfast/dessert “Soporific French Toast,” because the combination of half-and-half, eggs, butter, bread, and syrup is about as strong as a full dose of Nyquil.
And what the heck, I’m feeling generous today. I’ll actually give you the recipe.
Almost two years ago, we spent a drowsy week in Stowe, a rolling, picturesque dot of a town dressed in mist and fog. And because we happened to choose a wonderful, tiny bed-and-breakfast called the Timberholm Inn, the highlight of our day was often breakfast. With a daily cookie-and-tea hour, roaring fire, and no other inhabitants, we had the place (and the breakfast table) all to ourselves. Which meant a regular, mid-morning spread of epic proportions.
Despite the mushroom-white cheddar scramble and maple-soaked sausage, our favorite dish was a simple one — maple-infused French toast — and a decadent one to boot. Two pieces of this and you’re irresistibly drawn back to bed for another hour. Our hosts were delicious enough to actually send me the recipe, and though it takes some preparation (the stale bakery bread and real maple syrup are required), the payoff is beyond sweet.
It’s thick, soft and creamy on the inside, the lightest bit of crunch on the outside, redolent with butter and maple syrup and crowned with a dusting of powdered sugar. And I’ve decided to re-dub this breakfast/dessert “Soporific French Toast,” because the combination of half-and-half, eggs, butter, bread, and syrup is about as strong as a full dose of Nyquil.
And what the heck, I’m feeling generous today. I’ll actually give you the recipe.
Soporific French Toast
(with many thanks to Rich & Darrick)
1/2 loaf good bread, thickly sliced
1/2 stick of butter
5 eggs
3/4 cup half-and-half
1/2 cup pure Vermont maple syrup
1 tablespoon pure vanilla
Pinch of ground nutmeg
Slice the bread by hand the night before and leave out to dry. The next morning, melt butter and set aside. In a bowl, mix the eggs, half-and-half, syrup, vanilla, and nutmeg. Add the butter and blend well with a whisk. Pour the egg mixture over the bread (best to lay them in a casserole dish) and let the bread soak for a full hour. Griddle with plentiful butter to a golden brown. Top with powdered sugar and more maple syrup.
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