Let them eat toast!

Tempting French bites from local breakfast haunts

by bonnIe Carroll

The origins of french toast have many versions. The popular history suggests that poor, medieval european cooks who had to stretch limited amounts of food to feed large families created the tasty breakfast. Stale and moistened bread with milk and a few eggs for protein filled the bill nicely. medieval recipes for french toast suggest it was also a dish enjoyed by the wealthy, which wrote and published all the cookbooks of the day. Their recipes recommended using the finest bread available with the crusts cut off, which is something an impoverished hungry person would be highly unlikely to do. for your enjoyment here are a few of Santa Barbara’s best french toast offerings.

SCArLETT BEgOnIA

Scarlett Begonia owner Crista fooks and her Chef de Cuisine Avery hardin feel the secret to the success of their french Toast with pork belly, and a poached egg is the deux hand molded sour dough bread loafs that come straight from the ovens Crista’s mother, Wendy fleming. The delicious bread is dipped in a thick mixture of egg, organic milk, vanilla, a touch of brandy, and is then cooked to perfection on the griddle. According to Crista, “the recipe was created over time, and we then added fresh fruit, butter and almonds to top it all off.” d’AngELO

BAKEry

enjoying the Gutierrez Street outdoor service at d’Angelo Bakery on Sunday morning is an ideal place to people watch, read the paper and enjoy either their french Toast baquette slices coated with batter and covered with powdered sugar, or their unique Banana’s foster french Toast with sliced banana and brown sugar flambéed with rum and served on delicious banquette french Toast slices.

Our dAILy BrEAd

Laurie Zalk, owner of our daily Bread, offers french toast with three choices of freshly baked bread; brioche honey, organic honey, and gluten free. The bread is dipped in a batter of fresh milk and eggs, and is cooked to perfection on the grill. Zalk serves her dish with fresh macerated strawberries, sugar and fresh basil, or with a berry compote of strawberries, blue berries and raspberries. “our recipe can be served several ways, and some customers prefer it with vanilla or cinnamon,” she says.

ELAdIO’S

eladio’s, overlooking Stearns Wharf, is a favorite breakfast destination for local families and visiting tourists. eladio’s french toast, made with brioche bread from La Brea Bakery, stuffed with mascarpone cheese, Tahitian vanilla, along with fresh assorted berries and syrup. It pairs nicely with fresh juice, coffee or cocktails. According to Chef Alfredo Solorzano “eladio’s french toast is a generational recipe passed down over the year’s, with only slight changes to improve the overall balance.”

JEAnnInE’S LA ArCAdA

Jeannine’s in La Arcada is always jammed with customers, and the aroma of tempting specials including their two french Toast offerings of Kahlua Banana french Toast made with authentic Challah bread topped with bananas sautéed in Kahlua, brown sugar and butter, or their french Toast Breakfast, served with two farm fresh eggs and a choice of bacon, sausage or ham, which are both customer favorites.