Real French Toast
In February of 2018, Jim and I traveled to Ireland and France. While in France, Normandy was high on our list of “must sees” and it lived up to everything we had hoped it would and more. While visiting Bayeux, France we toured the the D-Day beaches and set foot on the very soil where nearly 6,600 American soldiers lost their lives. I cannot even begin to explain how humbling it was to witness the memorial and to experience France’s appreciation for the sacrifice that thousands of American men and women gave that day.
The cherry on top for our unforgettable experience in Normandy, was our stay at a little bed and breakfast- La Tour Louise. It was adorable, clean, comfortable, and above all, welcoming. The view of the St Michael’s cathedral out our window and hearing the church bells gave us a nostalgic feel that we will remember for years to come. I dream of the day that we visit again.
Our host Sandrine, made our stay extra special when she served up jams, croissants, and REAL french toast. She also shared some flea market secrets for when we headed back to Paris. After we made it home to the states, I couldn’t help but reach out to her again to thank her for our memorable stay. She was so kind to share the recipe with us. To this day, we continue to make this French Toast for special occasions. Slowly enjoying it for breakfast always takes us back to our stay in Bayeux, France.
Slow meals hold a special place in our hearts. Enjoying favorite foods and flavors provoke memories of special places we have been or of specific moments in time. We love to sit back and reminisce about our experiences while enjoying a special meal together. We hope you pick up a baguette from your local bakery, some farm fresh eggs, and Wisconsin dairy products and allow this recipe to transport you to Normandy, France.
Real French Toast
Ingredients
1/2 cup sugar
2 eggs
1 cup of milk
1 cup of heavy cream
Vanilla
1 Baguette (one day old)
Butter
Directions
In a bowl, combine eggs, milk, cream, sugar, and vanilla together
Put this sauce in a 9x13 pan with a lid. Be careful not to overfill the pan since the bread swells
Dip your slices of bread into the mixture. The sauce should cover the bread
Close the lid and place in the fridge overnight.
In the morning, melt a piece of butter in frying pan. Once the butter and pan is hot, place your slices of bread in the pan. Brown one side, turn over your bread, and sprinkle with sugar. Turn over again and do the same on the other side. The bread should be golden and slightly caramelized.
Serve warm and enjoy!