Last weekend my husband and I had a delicious brunch of Duck Confit Hash and Rosemary French Toast with Vanilla Crème Fraîche served with maple syrup at the restaurant Accanto. Both dishes were delicious, and I knew I wanted to create my own version of the French toast. The original was made with a chewy crusted Italian bread, and I prefer a soft challah. I also was hoping for a little more rosemary flavor, so I infused the custard with rosemary as well as sprinkled a little atop the finished dish. I favor using a yolk only custard to minimize any "eggy" flavor in the French toast. Here's what I came up with. Both of us were quite happy to have this as a decadent supper mid-week!

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