Can you ever have too much of a good thing? We don’t think so. Tsoureki is one of those very good things, and like us, you may find yourself having an abundance of it at this time of year. Although we spent several hours baking loads of loaves which we then offered to family and friends, many of these family and friends presented us with their tsourekia. We broke even! How wonderful!
There are so many ways to enjoy tsoureki. We love to have a plain slice of tsoureki in the morning along with our Greek coffee. We also often enjoy a slice with a warm cup of mountain tea in the evening. It is something that we pick at when trying to decide what to make for supper, something we pack up for school snacks, and something we often turn to when we’re hungry…but not really. And then, often on the weekends which easily lend themselves to decadent breakfasts, we like to start our day with tsoureki French toast.
If you want to be sure that your tsoureki doesn’t spoil, despite how quickly you are committed to eating it all up, wrap it tightly in plastic wrap, insert it into a plastic freezer bag, and freeze it. Alternatively, you can keep you tsoureki in the fridge for easier eating. When making tsoureki French toast it is always best to start off with room temperature bread; it seems to soak up the egg mixture easier this way.
This French toast is made all the more delicious by topping it with real maple syrup. Canada produces 71% of the world’s pure maple syrup (no coincidence that our flag is graced with a maple leaf) and 91% of that originates from within Quebec; la Belle Province that we call home. We know that we are very lucky to live where the sap flows so bountifully. To be sure, pure maple syrup is more expensive than table syrup, but with good reason. It is absolutely, naturally, delicious. Splurge if you can and keep in mind that a little, goes a long way. If you don’t have access to real maple syrup, or if you just don’t like it (we won’t hold that against you…but we are concerned), you can also top your tsoureki French toast with a light dusting of confectioners sugar, honey or whipped cream! Add some fresh fruit and you are good to go!
Mia Kouppa: Tsoureki French toast
- 4 – 6 slices of tsoureki, each one inch thick
- 2 large eggs
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon sugar
- 2 tablespoons butter (unsalted or salted, either is fine)
- Combine the cinnamon with the sugar in a bowl and mix well. Set aside.
- In a shallow bowl whisk together the eggs, milk and vanilla. Add the cinnamon / sugar mixture and whisk again.
- Melt 2 tablespoons of butter in skillet set over medium – high heat. Be careful not to have the heat on too high as the butter will burn.
- Figure out how many tsoureki slices you can fit into your pan at one time. Then, take those slices and dunk them into the egg mixture.
- Place the egg-coated tsoureki into the frying pan and cook for a few minutes on each side, until they are golden brown on both sides. Repeat with any remaining tsoureki slices.
- Top with real maple syrup, and some fresh fruit. Enjoy.