French Toast
The Best French Toast I ever Tasted

When I was a kid, my mother made French toast with slices of sandwich bread soaked in milk and eggs. Then she cooked them on a griddle and we put butter and cinnamon and sugar on them. That’s the way I remember French toast and I never thought much about it.

I’m not much of a bed & breakfast kind of guy, but for our 5th wedding anniversary I took Susan to the Magnolia Springs Bed & Breakfast. She loved it. The property is located in a beautiful little corner of Alabama and David, the owner, is justifiably proud of his home. We met some very nice people, had a nice time, and at breakfast they served the best damn french toast I ever tasted.

This stuff was over the top.  It was different and amazing. It was made with real sized pieces of bread and it was just plain delicious. Without any apologies I have stolen this recipe from David.

5
 		eggs

2/3 cup

orange juice

1/3 cup

milk

¼ tsp

grated nutmeg

¼ cup

sugar
½ tsp vanilla extract
½ loaf
 		French bread (one of those big loaves you get from the bakery department in your local supermarket)
½ stick
 		butter

pecan halves (these are more for presentation than taste)

Using a wire whisk beat together the first 6 ingredients. Place the bread in a casserole that just fits the slices. Pour the mixture over the bread slices. Cover and refrigerate overnight.  Turn them once in the morning. In a separate pan melt butter to form a thin layer in the bottom (approx. ½ stick). Arrange soaked slices on top of the layer of butter and top with pecans. Bake at 400 degrees for 20 to 25 minutes or just until  the bread “puff’s up”.  Top with your favorite syrup or confectionery sugar and serve.

Home