Prep 30 mins
Cook 30 mins
Literally means “lost bread”. A classic New Orleans breakfast dish.
- 4 large eggs
- 3⁄4 cup whole milk
- 1⁄2 cup heavy cream
- 2 tablespoons Irish whiskey or 2 tablespoons cognac or 2 tablespoons brandy or 2 tablespoons Bourbon
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1⁄2 teaspoon salt
- 8 slices French bread, cut about 1-inch thick on the diagonal
- unsalted butter
- vegetable oil
- powdered sugar
- sliced strawberry (other berries or orange or tangerine slices)
- real maple syrup (optional)
- Preheat the oven to 300°; butter the baking sheet.
- In a shallow dish, whisk the eggs, milk, cream, whiskey, sugar, vanilla, and salt together.
- Dunk the bread slices into the egg mixture and soak them for at least 10 minutes, turning if needed to coat evenly, until saturated but short of falling apart.
- Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large skillet over medium heat.
- Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
- Put the first slices on the baking sheet and keep them warm in the oven.
- Continue cooking the remaining slices, adding more butter and oil as needed.
- When all the French toast is ready, dust with powdered sugar.
- Serve immediately with berries and maple syrup, if desired.