Do you know how long it took me to like French Toast? A loooong time. I was used to eating my eggy, fried slice of bread, the Macedonian way – savory, with lots of crumbled white cheese on top. That is how my Mom served it, and that is how I preferred it.
And then I was given a recipe to try this breakfast favorite baked instead of fried, sweet instead of savory. A little apprehensive because I still couldn’t wrap my head around having it sweet and without cheese, but I am willing to try anything once, and once was not enough.
Now, whenever I have stale bread (and I do make sure to have stale bread for the weekend because if it’s not this, it’s the Macedonian version of this) I soak it in a delicious maple-y, cinnamon-y (not real words?) egg mixture, I then bake it, and serve it with some fresh fruit.
This really is a special treat for a Sunday morning when everyone is at home. For tastier results, you can even allow the bread to soak in the mixture over night.