FRENCH TOAST
Serves 6
Challah, brioche or sourdough will make rich French toast.
6 Large eggs
1½ Cups heavy cream, half and half or milk
2 tbsp. Pure vanilla extract
½ teas. Ground cinnamon
Pinch of salt
Pinch of ground nutmeg
6 One inch thick slices of bread, preferably day old
4 tbsp. Unsalted butter
4 tbsp. Vegetable oil
Pure maple syrup, for serving (optional)
Whisk together eggs, cream, vanilla, cinnamon, nutmeg and salt in a medium bowl; set aside.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes.
Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons of butter and 2 tablespoons vegetable oil in a skillet or griddle over medium heat. Fry half the bread slices (or all the slices if your griddle is big enough) until golden brown, 2 to 3 minutes per side. Transfer to wire rack, place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil and bread. Keep in oven until ready to serve. Serve warm with maple syrup.