A Discovery of Witches: Elizabethan French Toast recipe
“Mary said no one will be working tomorrow. Oh, and to be sure to tell Francoise to buy extra manchet – that’s bread, right? – and to soak it in milk and honey to make it soft again for Saturday’s breakfast.” It was Elizabethan French toast in all but name. “I think Mary’s worried I might go hungry in a house run by vampires.”
SHADOW OF NIGHT, ALL SOULS TRILOGY, DEBORAH HARKNESS
A Discovery of Witches premiered yesterday in the UK and to continue the celebration, I’ve made Elizabethan French toast inspired by the second book of the trilogy, Shadow of Night. In the book, Diana mentions that Mary told her to soak manchet in honey and milk. Manchet was very popular during the Tudor and Medieval Britain. You can use any bread similar if you would like, but I decided to make my own manchet using Richard Burr’s recipe from his blog. It’s an incredibly delicious and easy bread to make! Please enjoy.
A Discovery of Witches: Elizabethan French Toast
Ingredients
- 8 thick slices machet bread stale or dried
- 3 large whole eggs
- 3/4 cup whole milk
- 3 tbsp honey
- 1/4 tsp grated nutmeg
- 4 tbsp unsalted butter
Instructions
- In a bowl, mix together the eggs, milk, honey, and nutmeg until well combined.
- Soak the slices of bread in the mixture until well absorbed. The amount of soaking time will vary depending on the type of bread you use and how stale it is. I soaked mine for 10 minutes.
- Meanwhile, heat a cast iron pan on medium high heat. Melt 2 tbsp of the butter and once add a few slices of the soaked bread. Make sure not to overcrowd the pan. Cook on both sides until golden brown. Drizzle a bit more on and top before serving.
