Food Illustrated - Really Good French Toast |
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Prep Time: 16 Minutes Cook Time: 30 Minutes |
Ready In: 46 Minutes Servings: 4 |
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This is a restaurant-quality recipe that I have been making since receiving the January 2009 issue. It is an outstanding recipe! I use Pepperidge Farms Farmhouse Hearty White when I make this dish. You can also use challah, Arnold Country Classics White, or Thomas' English Muffin Toasting Bread. The key to this dish is the hearty 1/2 inch thick slices. Ingredients:
8 slices hearty white bread (large slices) |
1 1/2 cups milk, warmed |
3 large egg yolks |
3 tablespoons light brown sugar |
1/2 teaspoon ground cinnamon |
2 tablespoons unsalted butter, melted, plus |
2 tablespoons unsalted butter, for cooking |
1/4 teaspoon table salt |
1 tablespoon vanilla extract |
maple syrup |
Directions:
1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread for 8 minutes, turn bread over and bake another 8 minutes (center should remain slightly moist). Remove bread from rack and let cool for 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
2. In the meantime, whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt and vanilla in large bowl until well blended. Transfer mixture to 13 x9 baking pan.
3. Soak bread in milk mixture until saturated but not falling apart (approximately 20 seconds per side). Use a firm slotted spatula, pick up bread slice and allow excess milk to drip off, repeat with remaining slices. Place soaked bread on a platter.
4. Heat 1/2 tablespoon butter in 12 inch skillet over medium-low heat (I use an electric griddle at about 350 degrees). When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, approximately 3-4 minutes. Flip and continue to cook until second side is golden brown, about 3 to 4 minutes longer. Transfer to baking sheet in oven. Wipe out skillet with paper towels, and repeat cooking with remaining bread. Use 1/2 tablespoon of butter per each batch. Serve warm, along with some maple syrup.
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