The latest loaf of bread had lasted 3 days. Its time had come. It’s time to transcend into something sublime… into French Toast.
I personally think that its name in French is far more apt… pain perdu… lost bread. For years I had thought it was bread lost in a sea of egg and milk. Marion, our French crew member, gave me the real scoop. Nope… it was because the bread itself is lost… too stale for other use. Pain perdu is the second life of zombie bread. And what a second life to have.
As it happens, boating bread is perfect for French toast, Pain Perdu if you will. I don’t make a habit of cruising with heavy cream, but it makes this recipe. A simple way of using up bread on its way to going stale and making it tastier than it was to begin with. I am dreaming of the next day I have Fairlead French Toast to guide me to a good day.
Fairlead French Toast
- 6 thick slices boating bread
- 3 eggs
- 1/3 c milk
- 1/3 c cream
- ¼ c rum
- 1 T nutmeg
- 1 T butter
- Fresh fruit
- Real maple syrup
- Thoroughly mix eggs, milk, cream, rum, and nutmeg
- Soak slices of bread
- Melt butter in skillet over medium heat
- Cook soaked bread in skillet until golden brown
- Flip and cook other side until golden brown
- Pour maple syrup over French toast
- Serve fruit on side or over top