Easy French brioche toast. Uncommon sense.

It is 5am and I am in the kitchen preparing French toast for breakfast, using the brioche bread I made yesterday afternoon. It is actually for the kids, and perhaps Nick. I cannot digest this type of meal early in the morning, but I am happy to enjoy it for merienda though. For now, I need a strong cup of coffee and some toast with olive oil.

I know you must think I am nuts. I won't argue with you because I also think it is crazy to start the day so early. With the arrival of a new baby in the family experts advise you to spend time during the day with his siblings so the transition is easy, especially if his brother is under two (Aurelia is old enough to understand the new situation)....but, I am sure the experts meant quality of time with them. Some days I forget the word "quality" and I remember only "time".

Next to me, Nick was snoring, with the pillow over his head and with earplugs. I could have woken him up, as I always do, when I heard Gab crying at 4.20 so he could give him his bottle. But I didn't because that professional advise was stuck in my head and I felt a bit guilty if I rolled over back to sleep after all night up with the baby.

So today I am exhausted and it is my own fault. I need to change the way I do things. It isn't enough to write this blog and go for a run. It is about common sense, not only quality of time. Who is first, the chicken or the egg? Instead of playing with Gab this morning, I put him in front of the computer to watch Peppa Pig so I could have some coffee and wake up....

"At least it he is learning Spanish"I thought 

French brioche toast

The recipe of my homemade brioche bread will be posted soon, when I am not too tired!

• 3 free-range eggs
• 1/2 cup fresh whole milk
• 1 tsp ground cinnamon
• 2 tbsp sugar
• 4 thick slices of a day-old brioche
• A bit of butter, for frying
• Maple syrup

1. In the blender, mix all the ingredients. 
2. Dip the bread into the egg mixture until saturated on either side.
3. Heat a large frying pan over medium heat. Add the knob of butter and cook the eggy bread until crispy. Repeat on the other side.
4. Serve warm with maple syrup (the real one!) and fresh strawberries

Buen provecho!

Note: 

• Wash the strawberries first and then cut the green tops. If you cut the tops first, the strawberries will absorb moisture. 
• Pure maple syrup is a natural sweetener, drawn from the maple tree and due to minimal processing, it retains many of its natural vitamins and minerals. Expensive but is worth the expense and healthier for your kids