Today was beautiful, October all over i.e. freezing and sparkling with sun on orange leaves. I woke up after a 10.30 lie-in and devised the perfect October breakfast. And here it is.
(Do not eat every day….just don’t)
Maple and Pecan French Toast
2 Eggs
1 tsp Vanilla Extract
1/2 a cup Milk
2 slices of sourdough bread
Butter
First whisk the eggs with the vanilla and the milk.
Submerge the bread until soaked through.
Melt butter in a pan.
Place the bread in and cook both sides until they are gold and crunchy. Take out and put on a plate.
Throw into a handful of chopped pecans and a generous drizzle of maple syrup into the hot pan. Leave to bubble for a couple of minutes, then cover the toast.
I love October, big breakfasts are a defense against colds, tiredness and stress, leaving you free to admire the fiery trees and conkers!
Stay Unchained<3
Unchained Baking 