French toast is one of those dishes I have never read a recipe for because it’s emblazoned on my brain in having watched my grandma make it dozens of times at our sleepovers. We always took turns picking breakfast (Grandma was nothing, if not fair!). Britta always picked pancakes (or was it waffles?) and I would always select French toast. She would place a loaf of Wonderbread out on the counter overnight and let it get stale so the toast could absorb more liquid. Grandma would whip up the egg mixture with a splash of this and a dash of that, imparting to me a sense of confidence necessary for any blossoming home cook. I have since put my own spin on the classic (trading Wonderbread for brioche and milk for cream), but true to the original form, never measure. Here’s my best approximation at how I make it.
1/2 loaf of brioche bread, preferably left to dry out overnight
1/2 cup heavy cream
1 tablespoon vanilla extract
2 teaspoons cinnamon
Whisk eggs, cream, vanilla and cinnamon well making sure to completely break up the egg and combine cinnamon (which tends to adhere to the surface of the liquid).
Heat a nonstick skillet over medium. When water droplets sizzle, the pan is ready.
Soak each side of a slice of bread in egg mixture for about 10 seconds. Place on pan.
Flip the bread after about a minute or two. The bread should become golden brown.
Keep warm on a plate in the oven until ready to serve. Serve with salted butter, real maple syrup, fresh jams or a heap of berries!