FRENCH TOAST, "WALKING"
We call this our “walking” French toast because it can be cooled, reheated next day in the toaster or oven, or eaten as is. And it doesn’t need a plate, knife, fork, or syrup–it is good on it’s own. So make extra to “walk” to school or work with you tomorrow!
2 eggs plus, 1 egg yolk
- ¾ cup sugar
- ½ teaspoon vanilla
- ½ cup milk
- ½ cup heavy cream
- 8 thick slices day-old bread
- As needed powdered sugar (about 2 cups) in a sifter
- 4-5 tablespoons butter (as needed)
Place eggs, yolk and sugar in large bowl, whisk to combine; add vanilla, milk and cream; mix to combine; soak bread slices thoroughly and remove to holding plate; dust top side with powdered sugar; place butter in sauté pan; place bread, sugar side down in pan to brown and cook; dust tops with additional sugar before turning being careful to just dust the bread, not the pan; add additional butter as needed. Remove from pan to cookies sheet with cooling rack. Place into 350ºF oven for 10 minutes to finish cooking interior. Serve immediately with warm fruit sauce and a little yogurt, cream or creme fraiche.
If not serving immediately, cool and wrap for holding in the refrigerator. It will be great as is next day with coffee!
Chef Note: When using all fresh berries, heat half of cleaned berries, sliced if desired, with sugar to taste until sugar dissolves. Then add remaining fresh whole or halved berries. Serve over freshly made hot toast with whipped cream, yogurt or creme fraiche, if desired.