Vanilla French Toast

INGREDIENTS for 2 hungry-for-brunch people

• Sourdough loaf, 1/2-1" thick slices - 4-6

• Butter - 1 Tbsp

• Olive oil - 1 Tbsp

Dipping magic

• Eggs, large - 2

• Half and half - 1/2 cup

• Vanilla extract - 1 tsp

• Sugar - 1 Tbsp

• Cinnamon, ground - a pinch (or more if preferred)

• Nutmeg, ground - a pinch (or more if preferred)

If more egg mixture is needed, just make sure that the milk-to-egg ratio is always 1/4 cup milk for every egg added.

DIRECTIONS

1. Prepare the by whisking the eggs (2) with half-and-half (1/2 cup), vanilla extract (1 tsp), sugar (1 Tbsp), cinnamon powder (a pinch) and nutmeg powder (a pinch) together until fully blended. Pour the custard into a soup plate or baking pan for dipping.

2. Preheat the oven to 160F to keep the toasts warm as the slices get finished.

3. Heat the frying pan or griddle on low to melt the butter (1 Tbsp) and olive oil (1 Tbsp).

4. Dip the bread in the custard for 1 minute on each side.

5. Remove the bread from the custard and allow the excess to drip off.

6. Turn the frying pan heat to medium/medium-high for 15 sec. Lay the bread on the frying pan/griddle.

7. Let the bread cook for 1-2 minutes and check if the cooked side is golden brown. If so, flip it and cook the other side until golden brown.

8. Keep the finished slices in the warm oven. Serve with some powdered sugar, Beartso's (mock) Devonshire cream, blueberry compote and...

NOM NOM CHOMP!