sunday brunch

Me:  I think I'm going to make French Toast.

Him:  Because you're awesome, that's why.

Here's a few secrets:

 thick slabs of challah ( or brioche). like at least three quarters of an inch .   you need enough material to soak up that delicious egg and cream mixture.

real cream and egg. 

I mean, if you're gonna do it, do it right.  Isn't this one of life's great pleasures?

 

freshly ground nutmeg and cinnamon. the difference in flavor is sooo worth the extra time.  Also add two drops of good vanilla extract.

Don't cook too fast, you don't want it to be mushy.   Leave it five minutes on each side at med-low temperature.   If you really soaked your bread with the mixture, then its got to cook all the way through and not burn the outside.

TIPS:

real butter.  I'm a big fan of Earth Balance but sometimes you just need the real thing.

quality maple syrup;  like from Vermont and tapped from an actual tree.  Don't even think about using that Mrs. B crap on your perfect creation.

If he offers to do the dishes, then you did it right.