French Irresistance - Apron Diaries Blog at - 92383

Apron Diaries

French Irresistance 
Apr. 28, 2009 12:57 pm 
Updated: May 4, 2009 8:13 am
It’s early Saturday morning. The birds are cranked up to 11. I’m wide awake and struggling with my conscience: it looks like we’re in for a rare sunny day but it will be half over by the time the rest of the house rolls out of bed. Why do I care? Because there’s heavy lifting to do in the garden and it requires manpower. Literally. So while I can appreciate the hard-earned luxury of sleeping in on the weekend, this is not the weekend to do it. If I want to get everyone out of bed AND bend them to my will, I’ll have to stoop to unfair tactics. Irresistible force. Bribery. French toast.

1 loaf cinnamon swirl bread, sliced
5 eggs
1 cup milk (or half cream, half milk)
3 tablespoons maple syrup
2 teaspoons vanilla extract
1/3 teaspoon salt

  • Heat griddle over medium heat. (My big, heavy, double burner Calphalon griddle heats up evenly and lets me make six or eight slices at a time. That way I get hot French toast, too.  Always a plus.)
  • In a wide bowl, whisk together eggs, milk, maple syrup, vanilla, and salt. Dip bread slices into mixture and place on baking pan. (I like to let them sit in the baking pan for at least 5 minutes before cooking so they can soak up just enough of the custard to make the bread fluffier when it hits the heat.)
  • Melt a tablespoon of butter on the griddle. Place coated bread slices on the griddle, leaving room so they don’t touch.
  • Enjoy the sizzle. Savor the aroma. Sing up the stairs that French toast is on its way. Listen to feet hitting the floor.
  • Check the toast after a couple of minutes. You don’t want it to cook too fast or the bread will be soggy inside. Adjust the heat if necessary. Flip the toast when the bottom is nicely golden. Cook for another few minutes. Serve to sleepy, happy, bed-headed family.

Dish up this breakfast of French toast dusted with powdered sugar and served with maple syrup and a simple dish of sliced strawberries and mangos, with maybe some turkey bacon for savory, and you can get the guys to move a pile of rocks from one end of the garden to the other. It worked for me.

So how do you muster the troops? What’s your tried and true bribery food? What did it help you accomplish?  I’d love to hear your stories!
Cinnamon bread soaking up the custard.
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French toast fried in butter. Oh my heart.
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Strawberries and mango salad.
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Powdered sugar-dusted bribery.
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Garden work party breakfast.
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Apr. 28, 2009 2:08 pm
Your strawberries and mango salad looks amazing!
Apr. 28, 2009 4:39 pm
Wow, that French toast sounds awesome! I've never thought to put maple syrup *in* the batter. Pure genius.
Apr. 28, 2009 5:25 pm
That breakfast is SO pretty! Oh, the mangoes!
Apr. 29, 2009 4:38 am
If your guys resist this, there's more wrong than just needing sleep!! Positively gorgeous! Love the salad.
Apr. 29, 2009 8:01 am
Hi and thanks for the visit. The strawberry and mango salad was inspired by a coworker who turns this into dessert by adding a dollop of heavenly Greek honey yogurt from Trader Joe's. I left it plain for breakfast because of all the other sweet stuff going on. And I have to confess that I got the idea for putting maple syrup in the batter from the good old Joy of Cooking. But that's how cooking is, yes? We learn from each other, we share, we invent. Thanks again for dropping in!
Apr. 29, 2009 8:32 am
Oh. My. Simply heavenly! I must try this weekend.
Apr. 29, 2009 9:52 am
mmmmmm.... Sounds and looks divine!!
Apr. 30, 2009 1:07 pm
You have made me very hungry! Good ol' biscuits and gravy gets my lazy ones up and at em'!
Apr. 30, 2009 7:36 pm
You know what? I've never tasted biscuits and gravy! It sounds like major comfort food, though. I wonder what I've been missing.
May 1, 2009 8:08 pm
omg i'm making this 2moro morning!! i just looked at all your photos....the eggs are beautiful!! you are so talented and i love that you take pix of produce at the farmer's market!! that is totally something i would do too
May 4, 2009 8:13 am
Cute blog! I bet it would work for my hubby too :o) Your fruit salad looks pretty enough for a foody magazine! I too have never thought to put maple syrup in the bread, great idea! Thanks
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Two working adults and a kid in school. Someone has to cook and that someone is usually me. *sigh*
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When I was 13, I made pecan rolls for my family. The recipe called for 8 refrigerator biscuits but the package held 10. My mom asked me what I did with the other 2. Judging from the look on her face, "I threw them away" wasn't the right answer.
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