In French, French toast is pain perdu, or "lost bread," because it's made from stale bread.
2 (16-ounce) French bread loaves
8 large eggs
4 cups whipping cream
1 cup sugar
1/2 to 1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
4 teaspoons vanilla extract
1 1/2 cups Champagne
2 cups cane syrup
4 cups raspberries and blueberries
4 tablespoons cream cheese (optional)
Garnish: powdered sugar
How to Make It
Cut bread into 24 (3/4-inch-thick) diagonal slices.
Whisk together eggs and next 5 ingredients until well blended.
Place bread slices in a 13- x 9-inch baking dish; pour egg mixture evenly over slices. Let stand 30 minutes or until liquid is absorbed.
Remove bread slices from egg mixture, letting excess drip off. Cook bread slices, in batches, in a lightly greased nonstick skillet or griddle over medium-high heat 2 minutes on each side or until golden.
Place bread slices on baking sheets; keep warm in a 200° oven.
Cook Champagne in a large saucepan over high heat until reduced by half. Gradually stir in syrup; cook over low heat until blended and warm.
Arrange bread slices on serving plates; top with raspberries, blueberries and, if desired, cream cheese. Drizzle evenly with syrup mixture. Garnish, if desired.
Wow this is good. Rich, warm and perfect for breakfast or dinner. Easy to lighten up if you were so inclined (exchange cream for fat free half & half, use 4 egg whites and 4 whole eggs; stick with the sugar as substitute can have a strange after taste). Don't exchange the bread as this is truly what makes this recipe special. I like to use Panera Sour Dough bread cut thick (3/4"). This will become a regular in my household. Yummy!