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Perfect Cinnamon French Toast
"French toast begins with slices of day-old bread. (It is known in France as pain perdu, meaning “lost bread,” probably because it provided a way to use bread that would otherwise have been discarded.) French bread, sourdough bread, raisin bread, challah, whole-wheat bread, and even stale croissants can be used. The bread is dipped into a batter of eggs, sugar, milk or cream and flavorings, then sautéed in butter and served very hot. It may be topped with powdered sugar, fresh fruit, fruit compote or maple syrup as desired."
Preparation Time5 min
Cooking Time20 min
- 10 eggs
- 4 ounces Heavy Cream
- Salt to taste
- 1 teaspoon vanilla extract
- Ground cinnamon to taste
- 12 slices Sourdough bread
- Unsalted butter as needed
- Powdered Sugar as needed
Whisk together the eggs, cream, vanilla extract, salt, and cinnamon.
Place the egg mixture in a shallow pan. Place the slices of bread in the egg mixture and let soak for 2 to 3 minutes, turning them over after the first minute or so.
Cook the slices of French toast in a lightly buttered, preheated sauté pan or griddle set at 350°F (180°C) until well browned.
Turn the slices and cook on the second side until done.
Cut each slice of bread into two triangles.
Arrange four triangles on each plate and dust with powdered sugar.