I've always had a soft spot for french toast. My mom made me french toast for breakfast fairly often, always using a basic mixture of milk, eggs, a little salt, and a nice sturdy bread. The syrup was Log Cabin at first, but my mom switched over to real maple syrup and that made all the difference.
I've been ordering french toast at restaurants lately, and am usually disappointed. One common issue - dry bread. French toast just isn't the same if the bread has barely had time to soak up the milk and egg mixture. I've also had one version that was deep-fried, which didn't pan out either.
But this weekend the stars were aligned, and I knew it was time to make some french toast. With a loaf of swiss egg bread from the Sono Baking Company, and a recipe care of Molly and Burg, I found french toast perfection. So thanks Molly for sharing your stories and your father's sublime french toast recipe.