My dad’s recipe: Thick slices of French bread are soaked in a rich custard and cooked slowly in butter. Finished with a quick blast in the oven and best eaten with lots of butter and syrup. This truly is the best French toast.
The Best French Toast
Weekends are all about laziness, pajamas, and really yummy food — especially breakfast. I think I’ve said it before, but my weekday breakfasts are quite boring, and don’t often involve using the stove or oven (much to my kids’ dismay). But the weekend is another story! It’s the time for pancakes and bacon, biscuits with butter and honey, blueberry or banana muffins, or The Best French Toast — my dad’s recipe. My only strict requirement is that you make this while still in your pajamas with a mug of something warm to drink. Coffee for me, please!
Dad’s French Toast
Once again, I am taking inspiration from my dad. You better get used to it; he is undoubtedly the best cook I know, and my biggest cooking influence. (In case you hadn’t figured it out.) His French Toast is the best. I am usually in the salty/savory breakfast camp (or, more truthfully, the “coffee for breakfast” camp), but this French toast makes me jump the fence. There’s nothing like it. And, just in time for the weekend, here’s the recipe.
(p.s. this is perfect for those “breakfast-for-dinner” nights, too.)
I decided to re-photograph this recipe with the help of my husband; He is the invisible and very handsome syrup pourer. Also, with a beautiful bouquet of wild flowers I picked on my dad’s property today. So much has changed since I first shared this recipe, but the biggest and saddest change is that the inspiration behind this post and the man who taught me this recipe and made this french toast for me countless times, my dad, passed away last August. I wrote a little bit about my dad, his property that I inherited, his incredible influence over me, and how I’ve been coping in a recent post Wild Thistles and Wineberries if you want to read it.
It’s more like a journal entry, something I just needed to write. It’s long and slightly rambling, but it explains just a little about how wonderful and wild my dad was. My kids called him “BoBo” a name my son pulled out of thin air when he was just a tiny thing. And they call this BoBo’s French Toast. I hope you’ll give it a try and that you’ll love it as much as we do.
As far as variations on this, feel free to mix up the extracts, spices and toppings. It’s a basic recipe. My dad would sometimes add butter extract to the custard mixture. I come by my love for butter very naturally it seems.
Cook Time: 30 minutes
Total Time: 50 minutes
Yields: 4-6 servings
For full recipe, go to https://wildthistlekitchen.com/the-best-french-toast/