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1
Whisk cream, eggs, and salt until well combined.
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2
Don't omit the salt unless you just can't have it.
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3
Likewise use whole eggs for at least part of the batter unless you just can't tolerate them.
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4
Pour egg mixture into a plastic bag, and add the bread slices, one at a time, turning each one to coat well with the egg, before adding the next.
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5
Squeeze out air, seal, and turn and gently knead to distribute the egg mixture.
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6
Refrigerate overnight, gently turning bag several times.
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7
The bread is very fragile by the time it soaks up most of the egg.
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8
If you are cooking for a crowd, double or triple the recipe, but divide the egg batter and bread, and store in separate bags, or the bottom slices of bread will turn to mush!
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9
When ready to cook, prepare meats before starting to cook the French bread, and keep them warm in the oven.
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10
Heat butter or oil in a grill or large skillets over medium heat, and remove bag from refrigerator.
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11
Use a pair of spatulas to carefully transfer bread from bag to grill; as noted before, it is fragile.
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12
Cook on first side, disturbing as little as possible, until golden brown, turn, and cook on the second time until nicely browned.
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13
If you are worried about undercooked eggs, reduce heat to medium-low after turning, so the centers get a little more done.
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14
Personally, I don't bother after eating over-easy eggs for 55+ years without a single problem, but my wife is a fanatic on the subject.
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15
Serve with desired accompaniments.
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16
It's best with warmed maple syrup and/or honey, chilled or room temperature jelly and/or jam, and cold butter, sour cream, and/or butter Notes: Try to cook all of the bread at one time.
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17
It's really at it's best straight off the grill; use multiple skillets or grills if necessary.
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18
In spite of this, it makes very good leftovers; just let cool, store in a plastic bag, and refrigerate.
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19
To reheat, warm in a skillet or in the microwave.
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20
It makes a great quick snack or impromptu meal.
