Over my New Years break I went to TN just lounge around with my parents. I took some good crusty bread with me with the plans of making French Toast. Growing up, we always made French toast with "normal" sandwich bread. It was always really good...but after using this bread, my mom said "Man, we've been messing up all these years using sandwich bread for French toast." The thick crust of the bread gave a good substance to the dish and held up well to the soaking. I also changed up my soaking mixture just a bit. Usually, I use just a splash of milk. However, somewhere I remember seeing that you should use more milk to egg. So, I tried that this time. It seemed to work well. I topped mine with strawberries and a bit of syrup. 'Twas a yummy breakfast! So what do YOU this, would Julie or Julia have made this? Somehow, I think they both would...though it's probably not found in "Mastering the Art of French Cooking!"
several slices of crusty (even old) bread
1 cup milk
Heat a griddle to medium heat. In a wide based, short bowl or baking dish (the baking dish allows more bread slices per soak) whisk together the egg, milk, cinnamon and vanilla. Soak slices of bread for at least one minute per side. The longer they soak, the better the mixture penetrates the bread and the more decadent your completed dish will be. Spray the griddle with cooking spray OR spread a little butter on it (the butter makes it more decadent and probably give a better brown color). Place soaked bread on the griddle. Cook until each side is slightly browned (about five minutes depending on how hot your griddle is). Serve with fruit and syrup. Enjoy!