In a large shallow bowl, add eggs and whisk; set aside. In a small bowl, add half-and-half, maple syrup and vanilla extract, stir to combine. Add half-and-half mixture to eggs and whisk until well blended.
Melt 1/2 tablespoon of butter in a large non-stick skillet, over medium-low heat. If using classic American white bread, quickly dip both sides of bread into the egg mixture. If using a denser or thicker slice of bread, such as challah, brioche or French bread, soak each side for a few seconds. Shake off the excess egg mixture and place bread slices in a hot skillet; cook 1-2 minutes per side, until golden brown.
Serve warm with powdered sugar, fruit or Nielsen-Massey’s Vanilla Maple Syrup.
In a large shallow bowl, add eggs and whisk; set aside. In a small bowl, add half-and-half, maple syrup and vanilla extract, stir to combine. Add half-and-half mixture to eggs and whisk until well blended.
Melt 1/2 tablespoon of butter in a large non-stick skillet, over medium-low heat. If using classic American white bread, quickly dip both sides of bread into the egg mixture. If using a denser or thicker slice of bread, such as challah, brioche or French bread, soak each side for a few seconds. Shake off the excess egg mixture and place bread slices in a hot skillet; cook 1-2 minutes per side, until golden brown.
Serve warm with powdered sugar, fruit or Nielsen-Massey’s Vanilla Maple Syrup.