Sonoma Mission Inn French Toast

I've been searching for a French Toast recipe for a long time. I have tried a lot of recipes. I have recently learned that it is not that I haven't had the right recipe, but my technique is all wrong. I have discovered that perfect French Toast is about more than just the egg dip recipe. It's about the right bread, the right egg dip, the right dipping and cooking technique and the right toppings all coming together in one harmonious dish that balances these various components perfectly so that you bite into it and know it's the best French Toast you have ever had. I have tried baked French Toast (great), multi grain French Toast (good), spa French Toast rolled in egg whites and crushed cornflakes (excellent). But the BEST French Toast, the french toast that will make the angels sing and will cause you to weep joyous tears of gratitude. Up until now, this French Toast only existed at the Sonoma Mission Inn just outside of Napa. But after two mornings of talking to their chef and asking for tips and after making it three times now, I can assure you that the perfect French Toast can be found in YOUR VERY OWN KITCHEN after following these few simple tests.

The Academy Award Nominated Cast of Ingredients:

Thickly sliced sourdough bread. (I bought a round loaf and sliced it too thick for a sandwich but not super dooper thick. Use about 3/4 of a round loaf for four people for breakfast)

3 eggs beaten with a whisk

1/4 cup of cream (table or whipping cream is best - not Heavy Cream or Half & Half)

1 tsp sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp either orange or lemon peel (in the spice aisle or 1/4 tsp of fresh orange or lemon zest)

1 tsp butter for each slice of toast

1/2 tsp sugar for each slice of toast

Powdered sugar to sprinkle

1/4 cup chopped strawberries for each slice of toast

Extra creamy redi-whip or fresh whipped cream lightly sweetened

Slice your bread. If possible slice it the night before and leave it out so it dries out. With a whisk, beat the eggs, cream, sugar, cinnamon, nutmeg and lemon peel as fast as you can for about a minute. In a nonstick skillet, melt a tsp of butter for each slice of bread over medium high heat. Allow the butter to slightly brown and then sprinkle a tsp of sugar over the butter for each slice of bread. You won't stir the sugar into the butter so when you sprinkle the sugar, do so evenly over the melted butter. Allow the sugar and butter to brown a little bit more. Dip the bread into the egg/cream mixture. Do not SOAK the bread. All you need to do is dip it on each side and place it in the pan. You should get a nice "sizzle" sound when it hits the pan. It will brown quickly on each side. When it is brown on each side, turn the heat down to low to medium low. Continue cooking until the egg is completely cooked throughout the bread and it dries out a little bit. Top hot french toast with powdered sugar, a 1/3 cup of chopped strawberries (don't just slice the strawberries. Slice them, then cut the slice in half so it resembles a rough chop) and whipped cream. Prepare to make inappropriate noises and fight the urge to run away and elope with your French Toast.