What do you do with left over five foot long bread? French toast! While in Seattle this weekend, I stayed with some lovely family and as a thank you, I made them breakfast the following morning for being such gracious hosts!

Big Bread French Toast
6-12 eggs, depending on how thick your slices of bread are and how hard they are (I used close to a dozen eggs for about 8 pieces, but they were thick and hearty)
1/4-1/2 cup heavy cream or half and half
2 teaspoons cinnamon
1 capful of vanilla extract

Whisk together ingredients in a big bowl. Place your first few slices in there and let them soak up the mixture for a few minutes. Warm up your pan with a good sized pat of butter, place the slices on the pan with heat on medium to low heat. Brown on both sides until done. You might want to check the middles if they were especially thick slices to make sure it’s cooked through. While cooking, soak the next round of bread in the egg mixture!

Berry Compote
If you have some fresh berries around, clean and cut them up to serve with it. Take half of them and mash with a potato masher and/or fork for a nice compote to spread over the french toast!

Eggs a la Julia
3-4 eggs (serves 2)
3 tablespoons half and half or heavy cream
1 tablespoon butter, approx.

Coat a small skillet with butter all along the bottom and sides. Combine eggs and cream in a bowl. With a fork, gently stab each egg until broken, but not whisked! Just break the yolks gently and pour the egg mixture into the pan. Turn on low heat and cook for about 10 minutes. After you notice it beginning to cook, gently pick up the skillet every now and then to move the egg mixture on top around. You will not be disappointed with these eggs!