JOYof Cooking*Kitchen by Ethan Becker (NAPS)—Americans eat French Toast for breakfast, but the French serve it for dessert (andcall it pain perdu, or lost bread). This oven- baked version that’s toasty on one side and syrupy on the otheris a favorite in the Joy of Cooking Kitchen because it is scrumptious and easy to prepare. Honey-Bun French Toast res- cues yesterday’s bread by soaking it in an egg mixture before cooking. In a departure from tradition, this recipe is milk-free and calls for baking rather than frying, with deliciousresults. Honey-Bun French Toast Preheat oven to 400 F. In a 12x9-inch glass baking pan, place: 4 tablespoons(4 stick) unsalted butter 3 tablespoons honey Heat in the oven until the butter is melted and the honeyis bubbling. Do not allow the mixture to take on any color. Remove pan from the oven, stir to mix the honey and butter, and sprinkle over the surface: 1 cup chopped pecans While the butter and honey are melting, whisk togetherin a shal- low bowl: 2 cup apple cider 4 large eggs % teaspoon cinnamon % teaspoonsalt Ethan Becker is co-author of the Joy of Cooking. Turn the slices in the egg mixture until thoroughly saturated, but not falling apart. Arrange soaked bread over the nuts in the baking pan. Bake until the top is golden brown and the bottom is bubbly, 15-20 minutes. Serve immediately with: Honey or pure maple syrup For a festive touch, garnish with fresh berries, peach or nectarine slices, sliced bananas, toasted almondsor powderedsugar. Ethan Becker is co-author of the Joy OF COOKING and the new Joy Or COOKING: ALL ABOUT illustrated cookbook series, pub- lished by Scribner. A Cordon Bleu trained chef, Ethan lives in Cincinnati where he enjoys developing new recipes, (optional) teaching culinary classes and cooking for family and friends in bread, with or without Write to Ethan at P.O. Box 30055, Cincinnati, OH 45230 or pinch of groundallspice Oneor twoat a time, add: 6 thick slices white or egg crusts the Joy of Cooking Kitchen. via e-mail at joykitchen@aol.com. eo--- eee eee oe Note to Editor: This is the 4th in a series of monthly articles.
