Every once in a while I get asked by various web publications if they can share my photography and recipe ideas. Of course, my answer is always DUH, YES YOU CAN!! I love love love sharing my passion for cooking, photography and the beauty of food and could not be more excited when someone else wants to do the same.
Of all of the great websites I have had the honor of sharing my work with, my absolute favorite is when I get an email from Sophia at Greatist.com asking me for permission to link to one of my recipes.
A few weekends ago I was making french toast on the stove the normal way and something possessed me to start chopping it up into little pieces in the skillet… I don’t know, I was probably getting impatient with how slow it was cooking or something. I hate to admit but it was actually more enjoyable to eat because I didn’t have to work so hard to cut the french toast into bite-sized pieces .. it was already done!
It started to get me thinking – what are some other ways that you can make “french toast” using the same ingredients, but in a different form? I pulled out my little baking ramekins and this is what I came up with. Chopped up bread in french toast batter with frozen blueberries baked in.
We Jews like to eat a lot of bread. Each holiday has it’s own special type of bread or tradition involving bread.
Sometimes it’s unleavened, sometimes it’s marbled and sometimes we make it into pudding. Often it’s part of a hot sandwich of some sort and served alongside some good gnosh.
And sometimes if you’re lucky, it’s braided.