Post by Alison Hein.
You gotta love food history – it’s just plain confusing. Take French Toast, for example. Invented in France, right? Non! The very first reference to a dish of bread soaked in milk appeared in the Apicus, a historical collection of Latin recipes dating back to the 4th or 5th century. The Latins called it Aliter Dulcia, or “another sweet dish.” A German version that appeared several hundred years later was called Arme Ritter, “poor knights,” and it’s not until the 14th century that a French recipe for Pain Perdu, or “lost bread,” shows up.
The bottom line is that cooks from all generations and geographies shared a common understanding: stale bread can not only be revived when dipped in milky eggs and grilled to a crisp, but can even be made delicious.
Dinner Roll French Toast is a fun variation – a mini-breakfast sandwich, stuffed with plump, juicy berries, dusted with powdered sugar, and drizzled with thick maple syrup. Have your young chefs help you cook, and magically turn stale rolls, or hotdog or hamburger buns, into something spectacular. Like our ancestors, they can turn “lost bread” into an amazing find – a delicious, grilled-to-a-crisp breakfast in bed.
1 cup milk
¼ teaspoon cinnamon
4 small dinner rolls, sliced in half (Challah or brioche are good choices)
2 to 4 tablespoons butter
1 cup mixed berries, or other fruit
Confectioner’s sugar, for garnish
In large, shallow bowl, whisk together milk, eggs and cinnamon. Dip dinner roll halves into the egg mixture, turning once to completely saturate. Melt 2 tablespoons of butter in heavy skillet. Add rolls and cook over medium to medium-low heat, turning once, until golden and cooked through, about 5 to 7 minutes, adding more butter as needed. Place one dinner roll on each of 4 plates, and top with mixed berries. If you like, place some fruit on the bottom of the roll, cover with fruit, and cover with the roll top. Sprinkle lightly with confectioner’s sugar. Serve warm with maple syrup.
Makes 4 servings.