Apr 05, 2011, Updated Sep 11, 2024
Then one day, when I had company for brunch, I thought – what the heck, let’s see what the Joy of Cooking has to say on the matter. So I followed their recipe. And my lord, it was a completely new breakfast experience. No more eggy, slightly soggy fried bread. This was how French Toast was meant to be.
Eggs and cream beaten together, with maple syrup, vanilla and salt – what a revelation! And good French bread. Cooked in a generous amount of sizzling butter. Perfection.
Try it this weekend. Or for dinner tonight…
French Toast
Adapted from the Joy of Cooking
2/3 cup whole milk, heavy cream or half-and-half 4 large eggs 2 tbsp maple syrup 1 tsp vanilla 1/4 tsp salt 6 slices French bread 2 tbsp butter
- Whisk milk and/or cream, eggs, maple syrup, vanilla and salt together in a shallow bowl. Heat butter in skillet over medium heat. One or two slices at a time, dip bread in egg mixture. Bread should be soaked through but not soggy. Cook french toast in batches – don’t overcrowd it. It needs 2-3 minutes per side – it should be golden brown and firm in the centre. Keep hot in a warm oven until ready to serve.
