Cook's Country (April/May 2013)
Our friends Drew and Ralph -- characters you know doubt recognize from many a dinner featured here on The Bitten Word -- have just opened a restaurant (a second restaurant, technically, that just so happens to be very favorably reviewed in today's Washington Post).
As they've been getting the new eatery up and running, they've been understandably busy, so we haven't been able to hang out as much. To make up for lost time, they invited us to come over to their house for brunch on Sunday.
"What's for brunch?" Clay casually asked Drew a few days beforehand.
"We saw this recipe in the latest Cook's Country that looks awes---,"
"The Really Crunchy French Toast with the Cap'n Crunch?!?!"
The answer: a resounding yes.
We'd spied this recipe when picking out April recipes. We loved the idea, but it seemed a bit of an overindulgence to just make for the two of us.
But when friends invite you over for a French toast feast, you don't turn them down.