French Toast-Williams Sonoma

By á-46

Ingredients

• 1 day-old baguette, cut diagonally into slices
• 3/4 inch thick
• 6 eggs, lightly beaten
• 2 cups half-and-half
• 1 Tbs. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 tsp. freshly grated nutmeg
• 2 Tbs. firmly packed light brown sugar
• Unsalted butter for cooking
• Confectioners’ sugar for dusting
• Maple syrup for serving

Preparation

Step 1

In a shallow baking dish, arrange the bread slices in a single layer. In a bowl, combine the eggs, half-and-half, vanilla, cinnamon, nutmeg and brown sugar and whisk until blended.

Pour the mixture over the bread and let stand for 1 to 2 minutes so the bread can absorb the liquid. Turn the slices over and let the bread absorb the remaining liquid, 1 to 2 minutes more.

Preheat a griddle according to the manufacturer's instructions and coat generously with butter.

When the griddle is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.

Transfer the French toast to a warmed platter, dust with confectioners' sugar. Serve immediately with maple syrup alongside.