3 slices, 1/2″ thick, day old Basic Italian Bread
2 eggs, whole
1/4 cup milk, 2%
1/2 t vanilla extract
2 T butter (divided use)
1 t cinnamon
1 T powdered sugar
1/4 c maple syrup, grade A dark amber
4 fresh strawberries
6 fresh blackberries
If the bread is not already sliced, make 1/2″ slices.
In a bowl, whisk the eggs, milk, and vanilla together.
Soak the bread in the liquid mixture, making sure that they all get an even coating. Allow the bread to sit for at least 5 minutes or until it has absorbed 100% of the mixture. This will ensure light, fluffy French Toast.
In a medium-large skilled, melt one tablespoon of butter on medium-high. Add the bread slices when the pan gets hot and the butter is aromatic – do not let the butter burn.
When the bottom becomes golden, but not actually browned, add the second tablespoon of butter and flip the slices making sure to get an even coating of butter on the bottom of the pan.
Continue flipping every minute or so until the toast is browned to perfection, yet still soft and moist on the inside. Give the pan a good shake or stir the bread around in it to make sure you use all of the available butter on the bottom.
Plate the French Toast with the berries, and then sprinkle cinnamon over the top. Then, using a sifter, dust most of the powdered sugar over the toast. Finally, drizzle the syrup.
Leftover powdered sugar can be used on the berries to make them even more delicious, or to artistically accent your toast.
Serve hot with a glass of cold milk and a hot espresso to perfectly start a weekend morning.