Thick sliced bread (preferably brioche or challah)
5 eggs
1/4 cup of heavy whipping cream
1 tsp vanilla
1 tsp cinnamon
Pinch of salt
1 tablespoon honey
1 tbsp butter
Maple syrup
Note: One of the most important things in this recipe is to get a good thick loaf of bread. I like to use brioche or challah.
Whisk together eggs, cream, vanilla, cinnamon, salt and honey in a large shallow bowl.
Heat cast-iron skillet on the stove. (Cast iron is the best, since it cooks evenly and doesn't stick.) Melt butter over medium-low heat in the center of your skillet.
Dip bread into the egg mixture so that both sides are fully coated--but not completely soaked or your french toast will be soggy. Place one or two pieces of the bread into your skillet at a time, depending on how many will fit into your pan.
Cook until golden brown, approximately 2 to 3 minutes on each side.
Remove from pan, and place on a rack or oven-safe plate inside a warm oven to keep warm until ready to serve.
5 eggs
1/4 cup of heavy whipping cream
1 tsp vanilla
1 tsp cinnamon
Pinch of salt
1 tablespoon honey
1 tbsp butter
Maple syrup
Note: One of the most important things in this recipe is to get a good thick loaf of bread. I like to use brioche or challah.
Whisk together eggs, cream, vanilla, cinnamon, salt and honey in a large shallow bowl.
Heat cast-iron skillet on the stove. (Cast iron is the best, since it cooks evenly and doesn't stick.) Melt butter over medium-low heat in the center of your skillet.
Dip bread into the egg mixture so that both sides are fully coated--but not completely soaked or your french toast will be soggy. Place one or two pieces of the bread into your skillet at a time, depending on how many will fit into your pan.
Cook until golden brown, approximately 2 to 3 minutes on each side.
Remove from pan, and place on a rack or oven-safe plate inside a warm oven to keep warm until ready to serve.
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