French Toast

Annie Sommerville: We usually make our French toast with light, sweet challah, but sourdough bread works well, too. The aroma of cinnamon and orange zest makes the toast so fresh and flavorful. Serve with warm maple syrup and warm apple puree or Kronsberry apple puree.

Stir together the eggs, milk or milk-beater-orange zest, mixture, sugar and cinnamon in a shallow baking bowl. Pour into a soup plate or the like. Dip the bread slices into the batter and soak them full.

Melt as much butter in a frying pan until the bottom of the pan is well covered. As soon as the butter begins to sizzle, place the bread slices (as many as will fit in the skillet) in the skillet. Cook over medium heat until browned on both sides, making sure the bread is cooked through. Toast the remaining slices the same way.

ground cloves give the toasts a nice spicy flavor.

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