6 – 8 slices French or other crusty bread
3 Large eggs
3 oz. Light cream (half & half)
1/8 t. ground sage
fresh rosemary, minced
2 - 4 T. extra virgin olive oil
Pinch kosher salt
White pepper, freshly ground
flat leaf (Italian) parsley

Slice the bread ½ inch thick, set so it stands on end and will dry evenly on both sides at least 6 hours.

Whisk eggs, cream, sage and rosemary together, place in a covered container for 6 – 12 hours.

Heat a pan over medium-low heat, add oil, when oil shimmers add the bread.

Lay the bread in the egg, give it a slow count to 15 or 20 before turning it over do the same on the other side before placing it in the pan, cook for 3 minutes on each side.

Remove to a warm plate in the oven until all the toast has been cooked.

Season to taste with salt and pepper, garnish with parsley and serve.
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