So I've been making FT the same way for 30 years now, whisk up 3 or 4 whole eggs, whisk in some milk and vanilla and a little sugar. That is all. Put it in a dish big enough to dip the bread in and quickly coat each side of the bread so it does not get soggy. Pretty simple. Pretty good. Everyone has always enjoyed it with no complaints. I saw a couple of these Michelin Chef videos about making FT and thought I would give it a try. I cannot begin to tell you just how good it was, what a difference. Turns out I have been serving junk for 30 years. I'd love for some of you to try this recipe out and see what you think. This is a half recipe, makes enough FT for 2 or 3 people. I doubled it because I had 4 adults and 2 kids to feed. I did have some leftover. Also, I let the milk mixture cool quite a bit so as not to cook the egg yolk when mixing them together. French Toast 1 Cup Whole Milk 1/2 Cup Heavy Cream 1 tsp Vanilla 1 Large Egg Yolk 2 Tbsp Sugar Unsalted Butter to fry it in. 1. In a saucepan, combine the milk, cream and vanilla. Bring to a low boil 2. Remove from heat. Let mixture infuse for 10-15 minutes 3. In a bowl whisk the sugar into the egg yolk, then slowly whisk in the milk mixture. 4. Once cooled, pour the mixture onto a tray or a dish to dip the bread slices 5. Soak the bread on both sides very well 6. Melt unsalted butter onto a pan over a low/medium heat. Brown both sides of the bread until the milk-egg mixture has set. It take awhile to cook fully through, the bread will be browned very well. [Very dark but not burned](https://poal.co/static/images/cc0c8e8c8c8c9c48.jpg) I made the bread yesterday and sliced it and left it out to get stale on the counter all day. I never knew you were supposed to use stale bread to make FT. [The Bread I used from yesterdays post](https://poal.co/s/cooking/797043) Top with real maple syrup or whatever you like that is not full of chemicals or HFCS. OR, if you're really feeling up for it, I will tell you how I made this ridiculously rich Maple Glaze that made everyone say OMG !!! Really, they did. I saw this on another Michelin Chef video for pancakes. It took over an hour to make this. It was my first time though and it is a bit nerve wracking. I poured about 2 cups of real Maple Syrup into a medium size sauce pan and brought it slowly up to a slow rolling boil. At the same time I took a medium size stainless steel frying pan and melted a stick and a half of unsalted butter and brought that up to a slow boil. Swirl the butter around in the pan frequently and increase the heat until it is boiling good and hits the smoke point. Keep going, smoke that shit. Keep swirling the pan frequently. Turn up the heat a little at a time, keep swirling frequently and hit the smoke AGAIN. The first smoke gives you brown butter, the second smoke gives you black butter. Nerve wracking. When it's all done smoking pour it through cheese cloth in a fine sieve into a bowl or another small pot. Apparently melted butter and Maple syrup will not mix well together. So you need a liquid "binder". Now this is gonna sound weird, but it's really how you do it. Mix about an eighth of a cup of light soy sauce into the low boiling Maple syrup and then whisk in the melted butter. Keep this at a very low boil until you put it onto your FT. Decadent.