French kisses…

We do not buy bread all that often, just once in a while and one thing about the bread in Sibu, it turns moldy very quickly. I don’t know if the weather here is very damp or what but leave it outside on the kitchen table for around three days and soon you will see the fungal growth, bluish black spots appearing and what is left of the loaf has to be thrown away.

In a way, it may be a good thing as it is possibly an indication that no preservatives or very little of those are used in the making. I would feel very suspicious about bread that seems to last forever!  What we usually do after a day or two would be to keep the bread in the fridge and take out when we want to eat it. It will be cold and hard, of course, so we will have to toast it first and eat with butter and jam/kaya or peanut butter or make egg or whatever sandwiches for breakfast.

I did mention the other day that I picked up a loaf at the neighbourhood shop sometime ago. We just had a few slices and I stuffed the rest of the loaf in the fridge. However, I did not see anybody eating it so there it was, staring at me in the face day after day after day until finally, the other morning, I decided to make some French toast…

French toast

…out of it for breakfast.

Which type do you prefer, the savoury or the sweet? I made the savoury ones once but my girl was not fond of it – she said she would prefer the sweet ones so that was what I made this time around.

I took the bread…

Stale bread

…and trimmed the edges after which I cut the slices diagonally so I have them in triangles…

Trimmed and cut into triangles

I got the ingredients…

Ingredients

…ready – two eggs, some evaporated milk and two tablespoons, sugar. Beat everything well till all the sugar has dissolved (you can no longer feel the hard crystals in the mixture). I like to use a flat plate for this so I can easily drop the bread into the batter and take out to fry.

I oiled the n0n-stick pan generously with butter and fried the bread on one side…

Fry one side

…till a little brown and then I flipped them over to do the other side…

Fry the other side

You may need to keep an eye on the fire and control it so your French toast will not end up overdone.

Yes, it turned out really well and everybody loved it!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

6 thoughts on “French kisses…”

  1. I want to have your french toast too. Looks good.

    Ouh can only last for 3 days? I think the moisture level over there is way up the roof. LOL

    Not over there? Maybe the bakers use a lot of preservatives! Watch out!!!

  2. Is the savoury and sweet french toast prepared in the same way except that one, you put salt and the other one, you put sugar?

    Yes, or chicken stock powder instead of salt.

  3. I find home baked bread gets mouldy quickly too, likely cos there isn’t any preservatives. Don’t throw away the mouldy bread… break into pieces and throw outside for the birds.

    Feed the birds? Lots in my garden – it’s an eat-all-you-can buffet out there, they seem to find a lot of things to eat and we never bother them.

  4. I like French toast and yours looks good. I like both, be it sweet or savoury. Great to have for breakfast and tea break….👍🏻👍🏻👍🏻

    Yes, comfort food and a good way to use bread and not let it go to waste.

  5. I love French toast for brekkie. Usually with a little yoghurt and fruit too.

    I’m not into yogurt – may eat dishes cooked with it, common in Indian cuisine but not as a drink. My girl loves it!

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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