Flying Monk Perdu Pain aka French Toast

15 Minutes

easy

4

BACKGROUND ON THE FLYING MONK

Below passage was translated by Frank Rega from the Italian from the book:: Miracoli di Padre Pio by Renzo Allegri,

Saint Padre Pio of Giovanni de Rotundo

Many Allied aviation pilots of various nationalities (English, American, Polish, Palestinian) and of varied religions (Catholic, Orthodox, Moslem, Protestant, Jewish) who during the Second World War, after September 8, 1943, were based in Bari to undertake missions on Italian territory, testified to an amazing occurrence.

Each time, while fulfilling their Italian military mission, they approached the zone of the Gargano, in the environs of San Giovanni Rotondo, they saw in the sky a Friar, who in stretching out his wounded hands, prevented them from dropping their bombs. Foggia and almost all of the centers of Puglia were subjected to repeated bombardment; on San Giovanni Rotondo not one bomb fell.

This event, which is to say the least unheard of, was directly witnessed by the general of Aeronautica Italiana Bernardo Rosini, who at that time was part of the “United Air Command” operating out of Bari with the Allied air forces. “Each time that the pilots returned from their missions,” General Rosini told me, “they spoke of this Friar that appeared in the sky and diverted their airplanes, making them turn back.

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Ingredients:

Adjust Servings
3 Fresh Eggs
1/3 Cup Whole Milk
2 Tablespoon Torbanado Sugar Simple Syrup
3 Tablespoon Real Butter
1 Teaspoon Ground Cinamon
1 Teaspoon Real Vanilla Extract Recommend: Blue Cattle Truck Vanilla
6 Slices Real french bread sliced into 6, 1-2 inch thick pieces

Directions

1.
Prepare the egg whites
Separate the eggs. Reserve the whites and yolks in separate mixing bowls.
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2.
Beat The Egg Whites, Vanilla & Cinnamon
Beat the egg whites for 2-3 minutes until you have soft peaks then whip in the vanilla and cinnamon.
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3.
Make the Torbanado Syrup
I make my simple syrup in a microwave if I'm in a hurry but you can make it on the stove top as well. The formula is simple and I make 1 cup at a time and refrigerate for future use. 2 Parts Torbanado sugar (if you use white sugar in this recipe you'll change the color and sweetness so use the Torbanado like Sugar in The Raw - link below). 1 Part Water e.g. 2/3 cups sugar and 1/3 cup fresh water. Heat til sugar is completely dissolved.
Sugar in The Raw: https://www.intheraw.com/using-itr/product/sugar-in-the-raw-granulated/
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4.
Combine Butter And Sugar
Add the butter to the still hot melted Torbanado Sugar, stir in and dissolve.
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5.
Prep the remaining wet ingredients
Now, whisk the egg yolks, milk, Torbanado simple syrup (cooled) and melted butter together to combine and whisk til fluffy about a minute.
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6.
Make the French Toast batter
Now fold in the egg whites until completely combined but do not beat them, just combine the ingredients (works best with a wooden spoon).
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7.
Preheat Griddle
You're going to want to preheat your griddle so it's 350-375º on the surface. When a small pat of butter will dance on the griddle, it's hot enough.
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8.
Pre-Toast The Toast
With the griddle pre-heated, place the naked bread slices on it and toast LIGHTLY 1-2 minutes each side. You Don't want to add color, just crispness. When finished, remove the toast and reserve for the next step.
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9.
Add bread to the batter
I do 4 pieces at a time on my double burner sized griddle so I soak 4 pieces at a time in the French Toast batter. You'll want to soak the bread long enough for it to become weighted down by the liquid indicating it's soaked through and through.
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10.
Cook the toast til golden brown
When removing the bread slices from the merengue make sure to let any excess batter drain back into the bowl. Your toast, when first on the griddle should like like the photos.
Flip after 2-3 minutes on the first side, the flip[side will take a little less time.
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11.
Garnish
Garnish with fresh softened butter, maple syrup and your choice of fruit. Make sure to serve warm! If you're cooking more than 4 pieces, preheat your oven to 175º and reserve the toast in the warmer while finishing off the other pieces.
I like to add softened butter pats to the top of my toast!
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