11. Spread 2 tbsp of the chocolate ganache on a slice of bread. Top with a second slice. Repeat the process for the remaining pieces of bread.
2Preheat the oven to 375 degrees
3Whisk together the eggs, cream, cinnamon, vanilla, nutmeg and salt in a large baking pan. Place the “sandwiches” in the baking pan, and turn to coat evenly. Let bread sit in the mixture for at least 5 minutes.
4Heat 2 tbsp butter and 2 tbsp oil in a large nonstick pan over medium-high heat until butter is melted. Add 2 sandwiches to the pan and cook until golden brown (about 2 minutes). Turn sandwiches over and cook additional 2 minutes. Transfer sandwiches to a baking sheet. Wipe the pan out with paper towels. Repeat the process with the remaining 2 tbsp butter, oil, and 2 sandwiches
5Bake the sandwiches in the oven for 6 minutes.
6Serve the French toast with maple syrup or creme anglaise.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.