Well, going to post my first independent recipe on here. I'm assuming the "REC" means recipe...
Anyway, here we go! This recipe makes 4-6 slices of french toast, just increase the proportions for more.
When you are ready to cook, heat skillet to about half heat (I don't know what temp it would be
) but you won't be ready for a while.
Get a large pan about a few inches deep which you can put the bread slices in to soak.
4-6 slices good soft bread (I use challah or a good brown bread which has molasses in it)
1-1.5 cups manufacturing cream or sweet bakers cream (heavy cream is a good substitute, but half-and-half quite frankly isn't a good one for this)
1-1.5 tsp. cinnamon
3/4-1 tbsp. good vanilla (I use penzeys, but trader joes vanilla paste is also good)
dash of nutmeg
1/4-1/2 cup Orange Juice
In a bowl, mix together the eggs and cream, then add the vanilla, cinnamon and nutmeg. Mix it all well, then toss in the O.J., being careful not to beat it too hard.
Pour this mixture out into the large pan, and place the slices in it.
Now here's the odd part...leave 'em! A loooooooong time! At least 15 minutes a side usually, but go as long as overnight if you use less (or no) O.J. Flip 'em over once in the middle of the night. The harder the bread, the longer you should leave it. It'll soften up and draw the batter into the bread, infusing it with the flavor.
Now remember, too much OJ will make the cream curdle, but if you don't use too much, it'll be fine for hours. When you cook it, the bread should bounce back quickly if pressed when it is done. Be careful to use a good greased skillet or a non-stick to make sure the crusting of the batter doesn't come off.
Good toppings are clotted cream and marmalade, a nice sweet berry sauce or good old syrup and butter.
Let me know what you think, I've been working on this one for quite a while