Thick slices of bread are soaked overnight in a creamy vanilla custard and are ready for baking in the morning. The overnight method results in golden brown toast with a creamy center. For extra vanilla flavor, substitute vanilla sugar for the granulated sugar. Vanilla sugar can be purchased in the spice aisle, or you can make your own by placing vanilla beans in a jar of granulated sugar and letting stand for 2 to 3 weeks.
FRENCH TOAST
1 lb. white bread, preferably egg bread such as challah, cut into 12 (1-inch) slices
6 eggs
1/3 cup sugar or vanilla sugar
1/8 teaspoon salt
1 cup heavy whipping cream
1/4 cup whole milk
2 tablespoons vanilla extract
2 tablespoons butter, cut up
Powdered sugar for sprinkling
VANILLA-MAPLE SYRUP
3/4 cup pure maple syrup
1 1/2 tablespoons vanilla extract
1. Arrange bread, in single layer if possible, in large nonreactive baking dish or on rimmed baking sheet. Whisk eggs, sugar and salt in large bowl until blended and smooth. Whisk in cream, milk and 2 tablespoons vanilla until combined. Pour over bread, turning to coat both sides. Cover and refrigerate 8 to 12 hours or overnight, gently turning bread occasionally.
2. Heat oven to 400ºF. Arrange butter on another large rimmed baking sheet. Heat in oven 1 to 2 minutes or until butter is melted; spread evenly over pan. Carefully remove bread from egg mixture, allowing any excess to drip off; arrange on hot butter-coated baking sheet.
3. Bake 10 minutes or until lightly browned on bottom. Turn; bake an additional 5 minutes or until lightly browned on both sides. Cut in half diagonally, if desired. Sprinkle with powdered sugar before serving.
4. Meanwhile, combine maple syrup and 1 1/2 tablespoons vanilla. Serve with French toast.
12 slices
PER SLICE: 315 calories, 13.5 g total fat (7 g saturated fat), 6.5 g protein, 40.5 g carbohydrate, 140 mg cholesterol, 335 mg sodium, 1 g fiber