I love to make French Toast this time of year.  My husband loves it, too, he says that my French Toast is the best (so sweet <3).  I think the secret is to definitely use brioche or challah, that plus a million ingredients in the batter – read on!

In addition to eggs and cream, I use vanilla, cinnamon, nutmeg, orange juice, lemon zest, and sherry.  So many flavors!  It is so worth it.  But I’m getting ahead of myself.  First, either slice the bread (thickly, 1 inch) the night before and leave it out to get stale, or toast it slightly in the morning.  Then make the batter and soak each side of the bread for 10 minutes.  Just before you cook the toast (in butter, of course), sprinkle one side with granulated sugar – this will created a yummy bit of caramelization.  Do the same to the other side before you flip it over to cook.

Top with lots of butter and some maple syrup.  Yum.  This is definitely the perfect French Toast – custardy in the middle, little bit of caramelization, lots of flavor. (more…)