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My Favorite Breakfast-French Toast

Even when eating out, I always choose French Toast. For some reason, it's hard for me to stray away from it. I set out to find the best French toast recipe out there and to serve it at Mistletoe Bough. B&B. I've been serving it up to guests for 3 years now and I've finally decided that it's time to share it with you. I based my recipe on an article I read about how to create the best diner style French toast in your own home. There are a few secrets and I'm planning to share them with you here.

Secret #1 Buy the best bread. It makes a difference. I always use Nature's Own Brioche Bread. It has a sweet taste all on it's own and it's thick sliced.

Secret #2 Toast the bread. I put mine in the oven for 10 minutes at 150 degrees. This helps prevent soggy French toast. ha!

Secret #3 Use butter AND cooking oil in your pan. The butter gives the toast a nice golden color and the oil helps to 'fry' your toast in a nice even way.

Secret #4 Use more eggs than cream. My egg mixture is heavy on the egg....I like my French toast to have more of an eggy taste.

Recipe: (for 8 slices of French toast)

Toast your bread in the oven for 10 mins at 150 degrees. While your bread is toasting, mix up your egg mixture. You'll need:

8-10 eggs

1 cup heavy cream

1 tsp of cinnamon

1 T of vanilla

Whisk together and pour into a baking dish. Place bread, 2 slices at a time into the egg mixture to soak. I have found that two minutes on each side is just enough and your bread will not be soggy as long you've toasted it.

While the bread is soaking in the egg mixture, prepare your pan. You'll need 1 T of cooking oil and 3 T of butter. Heat the oil and butter in the pan on medium heat. Cook your French toast for approx 2 minutes on each side, flipping and testing to make sure it's completely firm in the middle before removing it from the pan. The result should be THE BEST diner style French toast you've ever had. I serve mine with real maple syrup and powdered sugar and bacon. It's perfection.

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