Whisk three large eggs, beat them with a whisk with 1 1/2 tablespoons of whipping cream (or you can substitute with sour cream). I added 1/4 tsp of vanilla bean paste, but if you don't have it, you can easily add a dash of real vanilla, about 1/2 tsp. Add a pinch of salt to balance the sweetness, and place a slice in it to soak a bit, turn over and repeat, without it getting too soggy. Use about a tablespoon of clarified butter (you can find it in the grocery; it's also called "ghee"), and melt it in the pan. Clarified butter has a much higher smoking point than regular butter so it can take a higher heat, but butter can work as well, just keep your flame lower. Place the slice in the pan, cook over medium heat until each side is lightly browned. Flip over. If you are serving later, you can make a little bit ahead, par-cook, and heat up just before serving. You want to make sure the middle is cooked through, but don't overcook or it will be dry.
Toppings: You can top your French Toast with a blueberry or strawberry compote to make it extra special! Simply take strawberries or blueberries and heat them with a little sugar, a bit of lemon juice and a 1/2 tsp vanilla in a saucepan -- you can use frozen berries, too!! If using fresh berries, add a little water to the pan.
Top with a dollop of whipped cream and enjoy!
