Not unlike her husband Jerry, Jessica Seinfeld likes to try out new material on a willing audience—and who better than her family? In the end, of course, their most requested dishes made it onto the pages of her book, The Can't Cook Book ($20, amazon.com)—including her son Shepherd's favorite French toast. Shepherd, a budding young chef himself, has a good reason for selecting this breakfast dish: "I invented this recipe, and it's one of my favorites!" Enough said.
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2 large eggs 1
cup low-fat or whole milk
2 tsp pure vanilla extract
¼ tsp ground cinnamon
4 1-inch-thick slices challah or French bread (or whole wheat bread)
1 tbsp unsalted butter
Fresh berries, maple syrup, or confectioners' sugar, for serving
1. Crack the eggs into a large baking dish (choose one that's large enough to hold the bread slices in a single layer). Add the milk, vanilla, and cinnamon and whisk together.
2. Slice the bread into 1-inch-thick slices (if not presliced) and add to the egg mixture. Let them soak for a minute, then flip each piece and let soak a minute more until saturated.
3. Place a large skillet on the stove and turn the heat to medium. Add the butter. Once it's melted, swirl the skillet so the butter coats the bottom. Let the excess egg mixture drip off of each slice of bread, then add the bread to the skillet (you may have to cook in batches if your bread is too wide to fit all 4 slices in at once). Listen for a nice sizzle. When you hear that, cook until the undersides are golden brown, 2 to 3 minutes. Carefully flip and cook until golden on the second side, 2 to 3 minutes more.
4. Serve with your favorite toppings.