After making the executive decision to skip the potatoes with prunes for last week’s French Friday’s with Dorie, I’m back with a dish more to my family’s liking. Dorie’s French Toast was special in a number of ways. First, it was sugar-crusted…more on that later. Second, it was made with nice thick slices of eggy brioche. And instead of the milk my mom used in her version, Dorie had us use a combination of whole milk and cream with a nice slosh of vanilla. My mom, on the other hand, added a pinch of nutmeg to kick up the flavor. And besides the usual eggs, a few extra yolks were mixed into the soaking custard in Dorie’s recipe. Good so far, right?