I worked 18 hours yesterday. It’s probably crazy but it doesn’t feel like a long day to me, even though I was in my studio until 2:30 am. It feels like this moment, then this moment, then this moment. On Thursday I will be able to open the kiln and see what my long day produced. There are many preordered nesting bowl sets, and one new Modern Lace platter that I glazed in gray and chartreuse that I want to see.
This morning I made a wonderful French toast with gluten free bread. It is tricky because the gluten free breads are dense and don’t absorb the eggs as readily as wheat breads. I overcame this by soaking in a thick eggy mix, and using my old cast iron griddle. I stuffed this batch with peanut butter and jelly and it is about as perfectly tasty as any breakfast could be.
Gluten Free stuffed French toast
1. In a small bowl, whip 2 eggs with 2 T lowfat milk. Substitute dairy free or water if lactose intolerant. Pour a depth of 1/4” into a plate with a deep lip. I used one of my salad plates, which are 7 1/2” D and worked perfectly. You want the egg mix to soak into the bottom of 1 slice of bread without touching the top.Soak 3-5 min.
2. While waiting for the bottom to soak, coat a separate slice of bread with peanut butter and jelly. Remove soaked bread and set atop the PB&J with the eggy side up. Pour 1/4” of eggy mix in the plate and use a spatula to transfer your sandwich onto the egg mix in order to soak the bottom. Cook on buttered griddle on medium high heat, approximately 3 min per side. Watch for the eggs to set, turning a golden brown.
I served mine with a pat of butter and maple syrup. Powdered sugar would be tasty, too.
I’ll be making this more often!