I set the table and poured the orange juice while the bacon was baking. I had the bread cut into slices and the egg custard mixed so that I could work quickly on the French toast when it was time...It literally takes just minutes to cook, so it helps if you have everything prepped and ready to go.
Judy's Fall French Toast
1 Loaf Five Grain Italian Bread (I get mine at Fresh Market)
2 Large Eggs
1/4 cup Milk
1/4 cup Heavy Cream
1/2 t. Salt
1/2 t. Ground Nutmeg
1 t. Good Vanilla ( I use Sonoma Syrup Co. Madagascar Bourbon Vanilla Extract)
Light Olive Oil
Cut bread into six slices, each 1/2" thick. Set aside.
Crack eggs into medium size mixing bowl and add milk, cream, salt, sugar, nutmeg and vanilla. Using a wire whisk, mix well.
Preheat iron skillet.
Add slices of bread to egg mixture. Let soak just a minute or two to absorb some of the egg custard mix. Don't let it sit too long, or the bread will begin to fall apart. When skillet is hot, add a drizzle of olive oil to keep the toast from sticking. Add two slices of French toast at a time and let it brown, then flip it over to brown on the other side. When done, add to platter and cover with aluminum foil to keep warm. You can add a pat of butter to each slice just after removing from skillet.
Plate the hot buttered French Toast and sprinkle with powdered sugar.
Note: We do not use syrup, but if you desire, a nice maple syrup should pair well with the nutmeg and vanilla flavors used.
It was so good, and a perfect start to a beautiful day.
I hope you're enjoying your Saturday.
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