I visited my friends, Elizabeth and Frank Cuzzola recently, and we got to talking about family recipes over the holidays. Elizabeth was telling me about her mother-in-law’s family Christmas recipe for the best French Toast ever - a recipe she had gotten from a restaurant in Cape May many years ago. I like French Toast, but I thought, “How good can French Toast be?”
I got my answer. Sweet, crunchy on the edges, syrup built right in - it’s as much a dessert as a breakfast.
Try it next time you have overnight guests (or just because).
1 loaf day-old French bread
1 cup light brown sugar (I used dark)
1 stick salted butter
1 cup whole milk
1/4 cup half & half
5 eggs, large
1 teaspoon vanilla
Preheat oven to 300.
In a saucepan, melt well the butter and brown sugar.
Mix and pour into a 13x9 baking pan.
Slice the bread in 3/4” slices and arrange in pan.
Mix remaining ingredients and pour over the bread.
Bake in the oven for 50 minutes.
Cut into squares and flip over, spooning some of the pan sauce over top of the square.
Top with a little confectioners’ sugar.
If you want to make a smaller pan of this (If you tasted it you wouldn’t), cut the ingredients exactly in half and cook for only 35-40 minutes.
Frank and Elizabeth just welcomed baby Mae into the Cuzzola family.
I have no doubt they’ll be creating their own family traditions, memories and recipes now, but I can’t imagine this one would ever fall out of the rotation.