I was never a fan of French toast till my dear friend, restaurateur and former employer Sandra Carlisi showed me the path to it's Nirvana. This is my version of her classic on a classic.
1 - bakery fresh baguette
2 - eggs
1 - cup half & half or heavy cream (don't use MILK blech!)
1 - 3 TBSP of sugar
1 1/2 tsp of apple pie spice
1/2 tsp of vanilla extract
butter to fry in
Let's make some: Cut your baguette into 2" thick, diagonal cut pieces. In a medium mixing bowl, beat your eggs cream and sugar together with a hand wisk. Then add the apple pie spices and vanilla and beat again till mixed. Let the custard stand for about 5 min.. Now it's time to soak and fry these babies. In a large skillet at medium heat. Melt some butter down till it's just bubbling and throw in your 1st batch. When you see the edges of the custard splash start to puff up and turn golden brown. It's time to flip them over and repeat.
To serve: Surely you'll pair it with other dish choices. this French toast is best served with a pure, real maple syrup and a GOOD butter. Irish or French preferably. You can always gussy it up with a fresh compote of berries & whipped cream. If that's your thang! I prefer it traditional.