French Toast
From Nora Pouillon: Restaurant Nora, Asia Nora, Washington, DC
author: Cooking With Nora; Park Lane Press, 1996

Adapted by

Yield: 12 Servings

To establish good eating habits I think that children should eat the same food as grown ups. When I cook with my children I like to introduce them to new flavors - they are more likely to eat them if they are involved in the cooking process and, of course, I also make them aware of the seasons and the importance of organics.

As I spend so much time at my two restaurants, the most frequent meal I share with my daughters, Nina and Nadia, is breakfast. They both love French toast and enjoy helping me prepare it by getting involved mixing the milk and eggs and soaking the bread before cooking it on the griddle. The secret is to make the toast taste like cake by soaking country style bread until the milk and egg mixture penetrates all the way through and then cooking it over a lower heat so that the eggs don't burn. The girls eat it with yogurt, mixed to a creamy consistency and flavored with orange blossom honey or maple syrup and sprinkled with seasonal berries.


  • 2-4 slices day-old country style bread, approximately 1/2 - 3/4 inch thick
  • 1/2 cup milk
  • 2 whole eggs
  • 1/2 teaspoon vanilla essence (optional)
  • 2 Tablespoons butter

Whisk together the milk, eggs and vanilla essence and pour into a shallow dish.

Soak the bread slices in the mixture for 2-5 minutes until soft.

Heat a cast iron pan or griddle and melt 1 Tablespoon of butter. Carefully place the bread slices in the pan.

Cook for 2 minutes on medium heat on one side, turn with a spatula and cook for another 2 minutes.

Serve with yogurt and fresh berries.


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