Right, here is my recipe for the perfect Aga french toast - let me know how you get on!
- Cut yourself a nice 1in (chunky) slice of bread; homebaked loaf? Well done!
- If its a few days old then great as you need the bread nice and dry to absorb the milk and egg. If it's a fresh loaf then don't panic. Pop it in the Agas roasting oven directly on the shelf for a few mins (3-10) until its dried out to a soft crisp. Remove the crusts.
- Make a mixture of 1/4 cup of milk and 1 egg per slice of bread. If you lose a bit of the egg white that is fine - it makes for a richer and less 'eggy' flavour!
- Now pop 1/4 cup of coarse himalayan salt in a pestle and mortar along with 1 teaspoon of cinnamon. Give it a good bashing with the pestle until the salt is slightly finer and mixed well with the cinnamon. This is much more than you need of course, keep dry and it will last forever!
- Dip each slice of bread letting it sit until it has soaked up the right amount of your mixture.
- Pop a sheet of Bake-O-Glide™ onto your Agas simmering plate and let a small knob of butter melt onto it.
- Now pop your soaked slice of break onto the Bake-O-Glide™ and close the lid on top. Turn when the base of the bread is crispy and golden and then remove.
- To serve pop the lovely golden bread on a warm plate, drizzle with maple syrup warmed on the Aga
- Finish with a sprinkle of cinnamon salt to taste and enjoy!
Thanks to Ralph Daily on Flickr for this image - it's fab - he has kindly made it available for use under a creative commons license.
Matthew is from a farming family near Bath and a graduate of King's College London who decided not to follow the 'standard' path into banking or the law. He has been working with Aga's in some form or another since 2003. Matthew runs Blake and Bull from beautiful Bradford on Avon, near Bath. Alf the golden retriever makes sure the working day finishes at 6pm sharp - dog walk time!