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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is an excellent recipe for french toast, a few more ingredients than what you may be used to but it keeps the inside creamy and the outside crispy. From America's Test Kitchen. Ingredients:
8 slices white sandwich bread (raisin bread, challah, or cinnamon bread can be substituted, wheat can be used but the texture will be affected) |
6 tbsp melted butter, divided |
1 cup milk |
1 large egg |
2 tbsp sugar |
2 tsp vanilla extract |
3/4 tsp ground cinnamon |
1/4 tsp salt (omit if you use salted butter) |
1/2 cup ap flour (can use part wheat flour) |
Directions:
1. It is best if you use bread that is a little on the dry side, either leave it out over night before making this recipe, or spread the bread on a wire rack and bake at 200 degrees for about 15 minutes.
2. Take 2 tbsp of melted butter and whisk it with the milk, egg, sugar, vanilla, cinnamon, and salt in a medium bowl. Slowly whisk in the flour until smooth. Pour the batter into a shallow dish.
3. Soak the bread, two pieces at a time, allowing about 30 seconds a side. Melt 1 tbsp of butter melted in a non-stick skillet over medium heat until the butter just begins to melt. Swirl to coat the pan. Remove the bread from the batter, allowing the excess batter to drip off. Put the bread in the skillet until golden brown on both sides, about 2 1/2 minutes per side. Transfer to the rack in the oven to keep warm until ready to eat. Repeat with remaining pieces.
4. You could add extra spices if you like, I like to add a little freshly grated nutmeg or some penzey's cake spice.
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