Jan's French Toast

FRENCH TOAST is one of my favorite things for a weekend brunch. I like to cook fresh fruit and serve it warm over the toast, I never need maple syrup when I eat it this way. Many people make simple mistakes when preparing French toast. I don't like to add any dairy to the egg mixture because it makes the bread soggy. I also do not like to add any sweetener such as sugar, honey or syrup to the custard because I don't like it sweet.
The final product should be crispy and dry on the surface. Make sure you evenly mix your mixture, stir slowly and mix thoroughly . The perfect bread to use is Challah or any thick sliced egg bread, french or Italian bread works great. I like to cook seasonal fresh fruit without any butter or oil in the pan. My favorites are peaches, nectarines, figs, apples and any berries. In these pictures I used sliced white nectarines and blueberries over a medium heat, stirring a few times until the blueberries started to let the juices out.
My secret ingredient is orange juice in my egg mixture. It adds just the right amount of YUM

---

French toast is bread and pudding, no wonder I love it. This recipe is for 8 slices of thick french toast bread. Soak bread for one minute on each side and cook over medium heat until brown on both sides. As you can see I added a bit of whip cream on my last few bites, delicious!!!
Ingredients:
8 slices of thick sliced bread
5 large eggs
1 teaspoon of organic vanilla
1 tablespoon orange juice
1 pinch cinnamon or nutmeg
fresh fruits, optional ( but you really want to add them)
Whip cream, optional
Enjoy!
Jan