Posted below are a few shots from my latest batch of French Toast.
TIPS: Remember, the most important thing is patience. Wait at least 30 minutes (or, if you're super patient, overnight) so that the bread soaks up as much "custard" as possible. Then wait for the pan and clarified butter/oil to get hot enough. Otherwise, a cool pan is an instant recipe for soggy, broken-up French Toast.
Two (2) eggs
1 cup milk
1 Tbs. sugar
2 tsp. Cinnamon
1 tsp. nutmeg
a pinch of salt
Bread: Preferably day-old brioche or challah, but plain old sliced bread works too.
Garnish: Sliced apples, berries, powdered sugar, whipped cream
Syrup: Don't skimp on the syrup! Forget Log Cabin and Aunt Jemima. Instead use BLiS Bourbon Maple Syrup. Stored in the same oak barrels used to age Bourbon, this maple syrup is sweet and rich with layers of maple, caramel-whiskey notes. (After dipping a few bites of French Toast into the BLiS syrup, my Auntie exclaimed, "It's so good, you don't even need butter!)
Serve with warm maple syrup, apple slices, and any other fruit you have in the house.
Stray from the norm: sliced peaches or clementine segments make great garnishes!