MY french toast

tonight, I take the french bread that I let dry out for a week. It is now very hard. And I slice it about 2 inches. Set the cut slices down into a shallow pan. Pouring around it a mixture of cream, cinnamon, scant of sugar, salt, bourbon, and 4 eggs.
Let sit for about 3 hours. Then turn the sliced so the other side takes a turn. Again, mixing up the same batter but half of it, pooring it around, now cover it up with plastic for the night. Tomorrow morning, I will using tongs, give each side a nice browing in butter in a pan, then transferring them to a baking dish which will go into the oven at 350 degrees for about 30 mins. We will have large puffy light goodness which will be eagerly waiting for the pour of raspberry sauce on top.
And that my friends is MY french toast.

 

Sounds divine. In fact it sounds so good that I'm going to turn a blind eye on this occasion to the fact that french toast is actually 'Eggy bread'

When I make eggy bread, I beat up some eggs with a drop of milk and a good squirt of garlic puree. I prefer to use stale uncut bread sliced thick, which I soak briefly in the egg mixture before frying. A dash of cayenne pepper when it comes out the pan, job done.

 

Yours clueless is more of a savory type.