French toast was my childhood specialty. I’d wake up early on a Saturday morning, prepare a fruit plate then crack eggs into a Pyrex baking dish and start to marinate the french toast. The real key is 1) using good bread and 2) letting it soak long enough so that it resembles the consistency of a sogged-out sponge: heavy, moisture logged and dense.
Serve alongside strong coffee, bacon and fresh fruit.
*Foodie Note: You must marinate the bread at least 20 minutes, but up to overnight. Use good artisan bread such as Essential Baking Raisin Pecan bread (if you’re in the Seattle area); Eddie loves a hearty sourdough. Slice bread 1/2″ thick so the pieces cook evenly and though the center.
We were gifted these beautifully colorful farm fresh eggs!
6 slices artisan bread, cut 1/2″ thick
1/2 cup milk
3 teaspoons ground cinnamon, + more to garnish
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon sea salt
2-3 tablespoons butter
maple syrup to serve
1) In a large roasting pan, whisk together milk, eggs, cinnamon, nutmeg and salt. Place bread into dish and spoon egg mixture over bread. Let marinate (at least) 10 minutes, then flip to soak other side (at least) 10 minutes. *See Foodie Notes about desired consistency.
2) Preheat oven to 200*F to keep french toast warm while cooking slices in batches.
3) Heat a skillet to medium high and melt 1 tablespoon of butter. Add soggy bread into heated skillet, sprinkle with cinnamon and cook about 3 minutes until golden, flip, cook about 2 minutes until center is just barely cooked though.
4) Put cooked slices onto a baking sheet in the warm oven and repeat until all the slices are cooked.
5) Serve alongside warm maple syrup immediately.