Did you know that September is All-American Breakfast Month? I thought that title was awarded to every month out of the year, but that's probably because I'm breakfast and brunch's biggest fan. The beauty of breakfast's most popular dishes is that many of them, like french toast, only require the most basic of ingredients.
Got bread and eggs? Then you can make a sweet, syrup-baked breakfast on Saturday morning . . . and use the day-old bread to prepare a savory, peppery toast on Sunday. Enhance the flavor of Sunday's version with a topping of tomato jam, olive tapenade, or — my suggestion — caramelized onion and bacon jam. Get your weekend off to the right start when you read more.
1 (13- to 14-inch-long) loaf of soft-crust supermarket Italian bread Serves 6. 2 thick slices day-old baguette Makes 1 serving.
1/2 stick (1/4 cup) unsalted butter, softened
2 large eggs
1 2/3 cups whole milk
3 tablespoons sugar
Accompaniment: pure maple syrup
1/4 cup milk
Kosher salt and freshly ground black pepper
1 generous teaspoon herbes de Provence
2 teaspoons butter
Serving suggestion: tomato jam or bacon jam
1 (13- to 14-inch-long) loaf of soft-crust supermarket Italian bread
2 thick slices day-old baguette
Makes 1 serving.