French Toast

Welcome to the first instalment of the Junction Farmers Market Recipes. This is an almost entirely local French toast. This recipe serves two.

4 thick slices of challah from Lev Bakery
4 eggs from Evermeadow Farm, Kooner Farms or Rogers Ranch
1/4 cup of cream
1 tablespoon of butter (As we do not have dairy at the market I recommend Hewitt’s Dairy to keep it local)
12 to 16 strawberries from Bizjak farms
1/4 cup of Maple syrup from Oakridges Finest
4 squares of chocolate from a DesBarres chocolate bar (I know that chocolate is not technically local, but we have some amazing locally made chocolate at the market … and I wanted some on my French toast!)
Cut four thick (about one inch) slices of challah. Crack the eggs into a large bowl, add the cream and whisk it into a uniform custard (some might add a small amount of vanilla extract at this point, but I did not as there is no local vanilla, nor do we have any at the market.) Now soak the bread in the custard, coating it on all sides and let it sit for anywhere from two to twenty minutes. As the bread is soaking, cut up your strawberries and shave or finely chop your chocolate to set aside for later. Melt the butter in a pan on medium heat. Put the bread in the pan and wait a couple of minutes (until the bread is golden brown). Now flip the bread and cook the other side. Once cooked, put the bread on a plate top it with strawberries, chocolate and of course maple syrup. Enjoy!

Share this posT