french toast

How do you take plain ol' French Toast & make it exciting? Well, I'm glad you asked. I'll tell ya how - you add cream or half-n-half. And plenty of butter. Mmmmmm. Delectable. If you're attempting to have multiple people eat breakfast at the same time, turn the oven on to warm (around 140) and place the cooked pieces on the center rack until you're ready to serve them all.


12 slices of thick white bread or egg bread
3 eggs
1/2 cup milk
3/4 cup half-n-half or cream
2 t vanilla
2 t cinnamon
3 T butter, plus more for serving
for garnish: extra butter & powdered sugar, syrup, Nutella, fruit preserves, lemons & powdered sugar

1. Whisk together the eggs, milk, half-n-half, vanilla, and cinnamon in a flat pan that's wide enough to hold the bread slices (leftover pie plates or an 8x8 work well).
2. Place a skillet over medium heat; melt 1 T butter on skillet.
3. Dip 4 pieces of bread, one at a time, into the egg mixture and then place on skillet.
4. Cook until bottom side is brown and barely dry, about 4 minutes.
5. Flip each piece and cook about 4 minutes more until cooked through (no mushy wetness in center of bread).
6. Repeat butter & egg process with remaining slices of bread.

My favorite topping? A good amount of butter (don't ask me to measure it, please) and some powdered sugar. No syrup for me, thank you. What's that? You said the toast was cooked in butter? Oh, that was just so it wouldn't stick! Hardly even noticeable.

Bon Apetit!