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Breakfast | |
| 6 -8Thick Slices of French Bread (1 full french bread loaf) 6 eggs 1 1/2 cup milk pinch of salt 3 tsp vanilla 1 1/2 tsp cinnamon 3/4 tsp allspice butter maple syrup | |
| Cut bread into 1 inch slices (discard ends) Dry the bread, I like to get the bread and cut the slices 2 days before and leave them at room temperature and flip every 12 hours so they dry out. If you dont have time for that place it on a sheet pan in the oven on low (120-180), lower racks, with the door cracked open, flip every 30 minutes and cook for 2-3 hours till nicely dried. Make the custard (eggs, milk, salt, vanilla, cinnamon, allspice), In a pan place the bread slices and pour the mixture over, let it soak for a few minutes and then flip the slices. Cover and place in fridge and let set overnight (or at least 4 hours) so all the custard can be thoroughly absorbed. Note if you did overnight they will be fragile so handle gently when removing. In a skillet over medium heat melt butter when butter is starting to brown, brown the slices until golden (3-4 minutes per side), add more butter if needed. Flip again and do 3-4 minutes a side until cooked through. If you need to save for a while place in preheated 250 degree oven. Serve with warm syrup | |
| optional, make a batch of praline bacon crumble and serve as an accoutrement ( Click Here ) | |
Excellent | |
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