The Ultimate French Toast

 

 This french toast is our go-to meal for special occasions.  In this case, it's Chad's birthday.  I know some of you may be skeptical of my cooking skills since my "Confessions of a Bad Cook" post, but I promise this is heavenly, because Chad says so.  And he's very picky.   And, it's Alton Brown's recipe, and it has 5 for 5 stars after 476 reviews.  Legit, yes?  YES!  The process starts overnight.  Cut the bread to desired thickness, and leave out on a cooling rack overnight to get stale.  STALE bread = GREAT french toast....and bread pudding....and other food where bread is soaked in custard.

 

 

 

 

 

 

The next morning, soak the bread in the custard, 30 seconds per side.  That way it really seeps in.

Put it on a cooling rack for 2-3 minutes, so the bread absorbs the custard.  We don't want dry bread in the middle....boo!  Happy bread.

 Slather the griddle with butter, and don't feel guilty, because this is a special occasion!

Brown on both sides (2-3 minutes per side)

Bake in the oven for 5 minutes.  This bakes the toast from the inside, baking ALL the custardy yumminess, so you don't get soggy/floppy french toast, just perfectly moist. 

 

 While that's baking, whip up some heavy whipping cream.  TIP:  The colder the cream, the bowl, and the beaters, the faster it will whip.  You can even put the bowl and beaters in the freezer before starting the recipe.

Assemble the layers.  Toast, syrup, whipped cream.  Grate whole nutmeg over the top. 

Chow down and bask in your cooking glory because you just made the best French Toast EVER!

Don't forget to buy milk, because you'll want to wash it down, and water just won't cut it.  Whoops.