Steve and Anja put Ian and I up for the Chicago weekend. As a way of returning their kindness I decided to cook a big breakfast Sunday morning after the LSF show. I made French scrambled eggs, home fries, bacon, and French toast. The real star here was the French toast. To make really good French toast you must start with French bread. Cut the loaf in one inch thick slices on the bias and allow the bread to stale for at least an hour, or overnight if possible. Next comes the custard that you will batter the bread in. Six eggs to a pint of heavy cream will really coat the bread nicely as well as crisp up due to high amount of protein in the eggs. To season the batter I always use cinnamon, nutmeg, and sugar. Other items that compliment these flavors include vanilla, clove, and bourbon if you have any.
To cook the toast properly melt plenty of butter over a medium heat, dunk each slice in the custard, and place in the skillet. Cook three to four minutes per side or until a nice golden crust has been achieved. Hold the finished slices in a warm oven while cooking the remainder of the toast. Serve with warm maple syrup and more softened butter. This is sure to BRIGHTen up any Sunday brunch!
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