Toby'S French Toast

• 1/2 cup heavy cream
• 6 -8 6 -8 use equivalent egg substitute or 6 -8 egg whites, for up to half of the eggs
• 1/2 teaspoon salt
• french sourdough bread or hearty whole wheat bread, something with lots of flavor
• butter or olive oil, for pan frying (yes, olive oil, preferably extra virgin)
• 6 -8 slices bread, of your choice
• sour cream or cream cheese (any or all, as accompaniments)
• sausages or ham slices (grilled as desired, and kept in a warm oven until French bread cooks)

1. Whisk cream, eggs, and salt until well combined.
2. Don't omit the salt unless you just can't have it.
3. Likewise use whole eggs for at least part of the batter unless you just can't tolerate them.
4. Pour egg mixture into a plastic bag, and add the bread slices, one at a time, turning each one to coat well with the egg, before adding the next.
5. Squeeze out air, seal, and turn and gently knead to distribute the egg mixture.
6. Refrigerate overnight, gently turning bag several times.
7. The bread is very fragile by the time it soaks up most of the egg.
8. If you are cooking for a crowd, double or triple the recipe, but divide the egg batter and bread, and store in separate bags, or the bottom slices of bread will turn to mush!
9. When ready to cook, prepare meats before starting to cook the French bread, and keep them warm in the oven.
10. Heat butter or oil in a grill or large skillets over medium heat, and remove bag from refrigerator.
11. Use a pair of spatulas to carefully transfer bread from bag to grill; as noted before, it is fragile.
12. Cook on first side, disturbing as little as possible, until golden brown, turn, and cook on the second time until nicely browned.
13. If you are worried about undercooked eggs, reduce heat to medium-low after turning, so the centers get a little more done.
14. Personally, I don't bother after eating over-easy eggs for 55+ years without a single problem, but my wife is a fanatic on the subject.
15. Serve with desired accompaniments.
16. It's best with warmed maple syrup and/or honey, chilled or room temperature jelly and/or jam, and cold butter, sour cream, and/or butter Notes: Try to cook all of the bread at one time.
17. It's really at it's best straight off the grill; use multiple skillets or grills if necessary.
18. In spite of this, it makes very good leftovers; just let cool, store in a plastic bag, and refrigerate.
19. To reheat, warm in a skillet or in the microwave.
20. It makes a great quick snack or impromptu meal.

heavy cream, egg substitute, salt, bread, butter, bread, sour cream, ham slices

Taken from www.food.com/recipe/tobys-french-toast-69257 (may not work)