For me, the most satisfying of all meals is weekend brunch. Companionable, indulgent and lazy, it turns the clock back to a time when life was slower and simpler. (Farther back than you might imagine, by the way. I used to think the word “brunch” was coined in this country about 50 years ago, but it’s actually English and dates from 40 years earlier.)
James Beard, one of the most outstanding American cooks and cookbook authors of the 20th century (he left us a legacy of 28 cookbooks), introduced me to his favorite brunch recipe, J.B.'s French Toast. He told me it was served in the dining cars on the Santa Fe Railroad. The crumbled-up corn flakes give every bite a crunch that is mighty good.
Adding a lightly sugared bowl of strawberries makes this a memorable meal.
Cunningham’s newest book is “Learning to Cook With Marion Cunningham” (Alfred A. Knopf, 1999).