This is so simple I am almost embarrassed to post it, but for years I was under the illusion that French toast should have cinnamon in it. Um, no. After years of noticing that the Mother’s Day French toast I got was always better than what I made, my dearest, the former breakfast chef showed me his method. I admit the amounts here are not precise – I never measure anything when I make this.
- 6 Large eggs
- ½ cup half and half
- 1 teaspoon Madagasgar vanilla
- 1 teaspoon fresh ground nutmeg
- 12 thick slices day (or two) old French bread
- Salted butter (sometimes I fry the toast in unsalted butter and then top the finished toast with salted) – cold butter for the pan, room temperature butter to put on the finished toast.
- Real maple syrup
- Confectioner’s sugar (optional)
Stir together the eggs, milk, and vanilla in an 8×8 glass dish. Grind in the nutmeg (do not use pre-ground nutmeg). Warm up a large skillet (cast iron enamel coated if you have it) and melt enough butter in it to amply cover the bottom. Dip three pieces of the bread into the egg mixture, coat it thoroughly (some people soak the bread in the mixture for a few minutes – this makes it very eggy and denser – if you do this you might want to increase the number of eggs to 8). When the butter is foamy add the coated bread and brown on medium high (medium for gas stoves).
Meanwhile, warm the syrup in the microwave for about 40 seconds.
Brown the bread on both sides and remove to a serving plate or a warm platter. Repeat with the rest of the bread. Top with butter and a sprinkling of confectioner’s sugar. Serve with syrup on the side.
Serves 4.
Parsenip 