It's the first day of a new year and you might well be looking for a breakfast or brunch item that's a little different, a little special, then perhaps French toast might be the solution you're looking for.
6 slices baguette (use 1-2 day old bread)
½ cup cream
1 tablespoon sugar
Cut the baguette into even slices about 1 to 1½ centimetres thick. Lay these slices into dish that will hold them snugly in one layer.
Briefly whisk the eggs, cream and sugar until combined - pour half of this over the sliced bread - turn the bread over and then pour over the remainder. Give the bread a couple of more turns to ensure it has been well coated with the egg mixture and then let it sit for a while until the bread has absorbed all the liquid.
Heat a good knob of butter in a non-stick pan over a medium-low heat, when the melted and just started to sizzle add the soaked slices to the pan, give each slice a little shake to ensure they aren't sticking. Turn them over when they have just set but not yet coloured and cook until this side sets.
Turn over again and keep them on this side until they have coloured, flip over and repeat the process. Once both sides are golden they are ready to serve.
While maple syrup seems to be the standard item served with French Toast, Brandy Butter is not only a seasonally apt ingredient, it is a taste sensation.
It may be considered gilding the lily but I've added another accompaniment - warm blueberry compote - fresh blueberry cooked with a dash of water and a teaspoon of sugar until they start to break down.
If that's not a good way to begin the year I don't know what is.