Almost New Year's and I'm thinking about starting a new series of blog posts and reviving some older ones. Hopefully, it will last longer than most resolutions that die before a month is over. Anyways, I have been reading too much of Ideas in Food blog because once again their type of thinking has inspired me to look at my leftovers a bit differently.
Today, using some leftover naan, we had French toast naan. There were several aha moments and I could and should milk those insights for multiple posts but I'm so excited how the whole thing came together that I am going to do all of it right now.
French toast is like fried custard
On some level, I know that but soaking some of the bread for a while in the egg mixture reminded me of how alike french toast and bread pudding are. I wonder what frying leftover bread pudding would be like?
Bread is Bread
Speaking about frying bread pudding, there are so many breads that are non traditional for french toast. Makes me want to make a spice loaf or a pumpkin loaf just to toast and the dip it in egg mixture and have a desserty french toast. The texture of the naan was pancake like. I wonder how pancakes or bannock would taste. Sometimes this is a case of more is more and this piling on of flavours will collapse into turducken territory. But these were leftover naan and definitely stale.
Sugar is Sugar
Had way too much apricot gomme from a review I did for beer cocktails for eatdrinktravel. Apricot gomme is just a simple syrup that is thickened with a gum, or in this case, I used apricot paste. It is thick and sugary with a light apricot taste. It is a syrup and tasted great poured over the naan. Reminds me of the time that I made a smoke simple syrup to be poured over fried leftover oatmeal.
I guess if you fry most leftovers and pour syrup over it, you can call it breakfast? So many interesting (to me) ideas that I may have to purposely make some leftovers.
Tuesday, December 23, 2014
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