French toast always reminds me of bread pudding, albeit a single slice of bread pudding, because the bread is supposed to suck up the milk and egg mixture before it is fried, leaving a creamy, custardy center. Unfortunately, too many restaurants and chefs get so caught up in using outrageously thick bread that their custard never gets to the center of the bread and you end up getting served regular toast with egg and syrup, not french toast. I highly doubt that the talented Rachael, from Fresh Approach Cooking, made this mistake with her Holiday French Toast. A fan of decadent holiday treats, I'm guessing that she made sure that every bit of the vanilla-laced custard mixture was soaked up by the already rich challah bread she used, creating a perfect holiday breakfast. The toast is topped with honeyed whipped cream, lightly sauteed nectarines and fresh raspberries.
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