Le Pain Français

Ok, so there was a request for French Toast. This is one of the best recipes I have found. The bread makes the difference. It really does. You want thick slices. Add as much cinnamon as you wish. You don’t need to add too much sugar as whatever topping is usually added has plenty. Baking it for a few minutes makes all the difference. I’ve had it several times this way and it’s just wonderful.

French Toast

1 cup half-and-half or whole milk or cream3 large eggs 2 T sugar 1/4 teaspoon salt
1 t cinnamon
¼ t nutmeg8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread 4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, sugar, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
The bread really should be day-old. This makes it so that the custard does not make the bread too soggy. The finished product should be crispy on the outside yet creamy on the inside. Baking it really does help.
You can also doctor up the syrup too. Warm up the maple syrup on low heat. Add a cinnamon stick, orange zest, frozen fruit, whatever flavors you like. The syrup will be infused with those flavors.