Thanksgiving is never particularly interesting to me because I can’t remember a point in my life when I was enthused about giant turkeys and hams, and coming down with strep throat this year made it even less culinarily exciting. (Vegan chicken soup from a can anyone? I couldn’t even make pie.) HOWEVER, french toast is definitely one of those holidays-only breakfasts, and Sunday after Thanksgiving when you’ve got leftover pumpkin challah-type-bread is more than enough of a special occasion.
In my experience, the keys to really great french toast are using an originally very soft and fluffy bread (challah, babka, brioche) that is slightly stale (otherwise it’ll fall to mush the second you get it wet) and cut very thick, using more milk/cream than eggs, a very hot pan, and way more butter than I ever feel comfortable using. (It’s for special occasions. It’s totally fine. And in reality it probably adds up to a tablespoon max, but seems massive.)
Anyhow. Above: pumpkin bread French toast. Continuing my disgusting eternal compulsive obsession with mascarpone, there’s hazelnut butter and mascarpone between the two slices, and of course it’s all covered with cinnamon and maple syrup.
