Hi breakfast friends– Found this recipe in the Food & Wine Best of the Best year end cookbook. It was labeled “Fabulous French Toast.” And happily it lived up to it’s name! It’s a little more work to start the night before– but if you have houseguests or friends coming in for breakfast, then half the work is done when you hit the kitchen in the morning. I loved it’s sweet custardy texture. You might want to give it a try…
FAB FRENCH TOAST
6 eggs
1/2 cup suar
1 tsp. vanilla
1/2 tsp. salt
2 cups half & half
6 slices of sourdough bread, cut 1″ thick
butter for cooking & then for serving
maple syrup (of course)
berries, optional
Whisk together the eggs, sugar, vanilla and salt. Then add in the half & half and whisk it all together. Place the bread in a single layer in a shallow baking dish and pour the egg mixture over the top. Turn the bread over once to coat both sides.
Cover the dish with plastic wrap and pop it into the fridge overnight.
The next morning, heat your skillet and add in a bit of butter. When it’s melted, cook the slices of soaked bread 2 to 3minutes on each side until they are nicely browned. Then settle the bread slices on a cookie sheet sprayed lightly with cooking spray and put them in a 350 degree oven for about 8 minutes.
Arrange the french toast on plates and serve with mounds of butter and dribbles of good maple syrup. Then dig in!
The Thankful Heart 
Have to agree Rhonda that is truly fab french toast.
It was different Suzanne– softer and creamier than usual old French toast– I’m sure lots more calories too– saving the recipe for special breakfasts!
I love french toast with sourdough bread. The half and half also sounds good. And the fresh berries are the best part!
You’re so right Daisy– sourdough french toast is the best– has that sour tang against all the sweet maple syrup I pour over the top. Oh Yummm.
I made it this midday, as a nice brunch & served it with fresh red currants from our garden!!