Tower Cafe French Toast

This is a recipe that was in the Sacramento Bee for Tower Cafe's French Toast. I've made it a few times for holidays and it's pretty spot on. This is not an every days recipe, unless you have a really high metabolism. I'm making it for Christmas morning so I'll try and attach a picture.

The recipe includes calories. I'm not going to include them because if you're making this, you're not making a low calorie meal.

Tower Cafe French Toast (Taken directly from the Sacramento Bee)

Prep time: 35 min

Cook Time: About 10 min per batch.

Ingredients:

1 Loaf French bread (not Sourdough)

4 eggs

½ cup heavy or whipping cream

½ cup milk

1/3 cup sugar

1 tbsp. vanilla

Dash of salt

Butter for cooking surface

Whipped Butter (see next recipe)

Powdered sugar, syrup, fruit, optional toppings

Instructions:

Cut French bread at an angle to make six 1-inch-thick slices, roughly 3 inches by 6 inches.

Whisk eggs, cream, milk, vanilla, sugar and dash of salt together until uniform. Pour into a shallow pan and place the slices of bread in the batter. Let sit for 5 minutes. Turn over and let soak, covered, for 15-20 min or until batter has been absorbed, turning if needed.

This will keep well in the refrigerator for several hours if you have late risers of want to prepare it ahead of time.

Heat a griddle or shallow frying pan over medium-high heat. Butter the cooking surface generously and grill the battered bread until crispy and golden on each side. Tom with a scoop of whipped butter while the French toast is still hot.

Alternatively, top with powered sugar syrup, or fruit, or a combination of any of these, if desired, although this is very sweet on its own.

Whipped butter:

¼ c milk

½ pound butter, softened

Instructions:

Turn on the electric mixer to medium speed. Whip the butter for a few minutes Add a bit of milk to the butter if you’d like to make it fluffier and easier to spread. Beat milk and butter together until light and fluffy. Scrape solid butter pieces off the bowl’s sides with a spatula and continue mixing with the electric mixer until no solid butter is left and the butter is light and fluffy. Spoon the whipped butter into airtight containers. Cover the containers and refrigerate.