French toast
1 cup half-and-half
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons cinnamon sugar
8 (1/2-inch) slices day-old country white or potato bread
4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, and salt. Pour custard mixture into a shallow dish and set aside.

Preheat oven to 375 degrees F.

Dip bread into mixture, allow to soak for 30 seconds on each side, and then transfer to a rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.   Sprinkle cinnamon sugar on both sides of the bread.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup.

Serves 4