This is one of several western dishes that my mother made for us kids. Instead of drowning our French Toast in syrup, she would sprinkle coarse demerara sugar on the bread, so as it cooked on the grill, the sugar caramelized and pooled creating a sticky, sweet and crunchy built in coating that we found addictive. I use vanilla paste in this recipe as I feel it provides a gentler, richer vanilla flavor than vanilla extract. For an extra special touch, pulse some sugar cubes with lemon zest in your food processor and sprinkle over the French Toast before serving.
