how do you make french toast the really good kind?!

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1 cup half-and-half
3 large eggs
3 tablespoons of sugar
2 tablespoons of cinnamon
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

The night before, leave the bread out so that it gets stale. This is an important step because it will allow the bread to soak up more of the egg mixture.

Whisk together the half-and-half, eggs, cinnamon, sugar, and salt (this can be done the night before also).

When read to begin, preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. (Do not skip this step!!! This allows the bread to eggs to soak all the way into the middle of the bread)

Over medium-low heat, cook two slices at a time in 1 tablespoon of butter (for each pair) for about 2-3 minutes per side. Place on a sheet pan and bake for 5 minutes.

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This is my absolute favorite recipe for french toast, it's a treat at my house!

Inspired by: http://www.foodnetwork.com/recipes/alton…

To make sure it doesn't taste to much like eggs, use partially stale bread. You don't want it rock hard, but you also don't want it soft like regular bread. Then just dip it in a egg mixture that includes egg, sugar, cinnamon, and if you like it, nuts. After it is cooked, immediately put butter on it so the butter will be melty and delicious, and put whatever other toppings you like. A topping that I really like though is powdered sugar.

You have to start with really good bread. I use french baguette that is a day or so old. Slice it on the bias and about one to 1.5" thick. Make a royal custard of milk, cream (or 1/2 n 1/2), eggs, vanilla (the really good stuff), and a pinch of kosher salt. Combine well then strain through a fine sieve. Soak each piece of bread well before sauteing in butter in a medium to medium hot skillet. Cook to desired doneness on both sides being sure that you have cooked it long enough to cook the custard in the center of the bread. Drain on a brown paper covered cookie sheet in a warm oven while you cook all the toast slices. (Holding the french toast slices in a warm oven insures the toasts are cooked through prior to service). Serve with whipped butter, warm syrup, powdered sugar, fresh berries and choice of breakfast meat. (Custard: 1 cup milk, 1 cup cream, 3 eggs, 1 tsp. vanilla, pinch of kosher salt.)

This is my recipe.

You will need to fiddle around with the quantities of ingredients you add to the eggs.

I prefer them savoury
French Toast:- Cheesy
4 eggs, beaten
? cup milk
1 cup grated Swiss cheese
1 tablespoon chopped fresh chives
4 teaspoons butter
1 French baguette, cut in half then into 1.5 cm slices lengthways
250g sliced ham
1 cup tomato chutney

French Toast:- Easy
1 Egg
2t milk
2 Slices bread
Heat a small amount of margarine or butter in a frypan
Beat the egg and milk together in a shallow bowl
Dip a slice of bread in the mixture thoroughly to coat both sides
Fry for a few minutes to each side, adding extra butter or margarine if required
Repeat with other slice.
Cut into fingers and serve with tomato sauce

French Toast:- Savoury
Doorstopper bread (Allow about 1 egg per 1-2 slices)
4 large eggs
1 clove garlic, crushed
Tbsp fresh snipped chives
1/2 cup milk
Salt and pepper
Whisk eggs and milk together in a bowl.
Add chives, garlic, and season to taste.
Dip slices of bread one at a time into egg mixture ensuring that bread is soaked.
Fry the bread in a non stick fry pan with a little butter until golden on both sides. .
Serve on its own or with hot grilled tomatoes and crispy bacon