If you use higher quality ingredients, your food will taste better. Period. So heavy cream is not the same as milk. Aunt Jemima syrup is not the same as Grade A Maple Syrup from Canada. Good luck
This is a 2 day old loaf of French bread from HEB. Don't use nasty pre sliced bread. Use a quality brioche or at least this French bread. Cut slices thick--like 3/4 inch per slice. I cut 3 slices.
Combine egg, heavy cream (milk is too watery and will make soggy French toast), vanilla extract, cinnamon, salt, and pepper. Yes salt and pepper--it'll bring out a stronger cinnamon/vanilla flavor.
Dip yo bread. Then put it on a tray/plate/whatever. If you have extra liquid, cut another slice o bread. Duh. Refrigerate 15 min to let it set.
Regular syrup sucks, high quality maple syrup is great, but add bourbon and you've elevated yourself to badass. So, while toast is setting in the fridge, mix syrup and a tsp or 2 of bourbon.
YES. BOURBON IN SYRUP.
Heat up a cast iron skillet with a lotta butter. Yeah butter is flavor. Add French toast when butter is HOT. Don't have a cast iron skillet? Upgrade yourself.
Flip. Then flip again and again until you like the browning. Also you'll feel when it's dry and not wet = it's done.
Put it on a plate and serve. Add bullshit like creme fresh or strawberries or blueberries or whatever to make it look fancy--just know the French toast and syrup is good on its own.