Sunday brunch: The secret to happiness

I know we posted about Sunday brunch last time, too, but I don't think I can emphasize enough what a beautiful thing it is to have a lazy Sunday brunch. Arguably even better than the sleeping late, drinking coffee, and eating a delicious brunch is the part AFTER that when you can make MORE coffee and lie down again. It's like the circle of life, but even better because Mufasa doesn't die.


The french toast in the photo is topped with fresh-whipped cream, maple syrup and bacon (very Canadian). It's even better if you also add fried bananas (I fry them in the fat left over from the bacon!), but this was the nicest photo I have.

(It should go without saying that this was taken by Sawa. You can always tell which photos are Sawa's and which are mine by whether or not they're awesome.)

Here's the recipe I use (from Cooks Illustrated). Using challah or some other egg bread really makes a world of difference:

Makes 4-5 challah slices, 6-8 sandwich slices
1 large egg
2 tablespoons unsalted butter , melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1/3 cup unbleached all-purpose flour
1/4 teaspoon table salt
4 - 5 slices day-old challah bread (3/4-inch-thick) or 6 to 8 slices day-old sandwich bread
 
1. Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan or pie plate; whisk in butter, then milk and vanilla, and finally sugar, flour, and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.

2. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch