French Toast

Thick potato bread soaks up the custardy mixture really well, and the French toast comes out so moist it seems to melt in your mouth.


12 slices potato bread
4 eggs
2 egg yolks
3 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg


In a large mixing bowl, beat the eggs and yolks. Add the milk, whipping cream, sugar, vanilla extract, cinnamon and nutmeg and stir well to combine.

Soak bread slices in the egg mixture until saturated.

Heat a lightly oiled griddle or frying pan over medium high heat. Brown French toast on both sides. Serve with syrup, powdered sugar, whipped cream or fruit topping.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.

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