Recipe by Toby Jermain
Start this recipe the night before you want to serve for breakfast or in the morning if you are having it for dinner. Although I have written this as a breakfast recipe, we usually have it for dinner. Prep time does not include 6-8 hours sitting time in the fridge.
- 1⁄2 cup heavy cream
- 6 -8 eggs, beaten or 6 -8 use equivalent egg substitute or 6 -8 egg whites, for up to half of the eggs
- 1⁄2 teaspoon salt
- french sourdough bread or hearty whole wheat bread, something with lots of flavor
- butter or olive oil, for pan frying (yes, olive oil, preferably extra virgin)
- 6 -8 slices bread, of your choice
- pure maple syrup or jelly or jam or honey or butter or sour cream or cream cheese (any or all, as accompaniments)
- Canadian bacon or strip bacon or sausages or ham slices (grilled as desired, and kept in a warm oven until French bread cooks)
Directions See How It's Made
- Whisk cream, eggs, and salt until well combined.
- Don't omit the salt unless you just can't have it.
- Likewise use whole eggs for at least part of the batter unless you just can't tolerate them.
- Pour egg mixture into a plastic bag, and add the bread slices, one at a time, turning each one to coat well with the egg, before adding the next.
- Squeeze out air, seal, and turn and gently knead to distribute the egg mixture.
- Refrigerate overnight, gently turning bag several times.
- The bread is very fragile by the time it soaks up most of the egg.
- If you are cooking for a crowd, double or triple the recipe, but divide the egg batter and bread, and store in separate bags, or the bottom slices of bread will turn to mush!
- When ready to cook, prepare meats before starting to cook the French bread, and keep them warm in the oven.
- Heat butter or oil in a grill or large skillets over medium heat, and remove bag from refrigerator.
- Use a pair of spatulas to carefully transfer bread from bag to grill; as noted before, it is fragile.
- Cook on first side, disturbing as little as possible, until golden brown, turn, and cook on the second time until nicely browned.
- If you are worried about undercooked eggs, reduce heat to medium-low after turning, so the centers get a little more done.
- Personally, I don't bother after eating over-easy eggs for 55+ years without a single problem, but my wife is a fanatic on the subject.
- Serve with desired accompaniments.
- It's best with warmed maple syrup and/or honey, chilled or room temperature jelly and/or jam, and cold butter, sour cream, and/or butter Notes: Try to cook all of the bread at one time.
- It's really at it's best straight off the grill; use multiple skillets or grills if necessary.
- In spite of this, it makes very good leftovers; just let cool, store in a plastic bag, and refrigerate.
- To reheat, warm in a skillet or in the microwave.
- It makes a great quick snack or impromptu meal.