We just adore French toast.
We also enjoy having a leisurely Sunday Brunch. You know that kind of day where you have the paper (no Virginia, not on the IPad) and an extra cup of coffee. Now not every Sunday is as grand as this recipe, but I whip something up.
Since we've retired and moved were food stuffs are so much cheaper, I have been experimenting with numerous recipes.
My Mother gave me for Christmas a subscription to a food magazine. They had a beautiful two page spread on how make perfect French toast, so I thought, how hard is it that? I've made plenty of French toast in my day.
Well, after several tries of choking down horrible breakfasts (I refuse to throw away food if it’s edible), I think that I have honed it to our liking any way.
We top ours with loads of BUTTER, 100% Pure Maple Syrup, no fake stuff, and a side of either pork links or bacon, some fruit if it’s in season and a glass of juice or fresh milk.
As I was taking photos of this last batch this morning to share with the class, it struck me to try fresh berry compote next time with a dusting of powdered sugar instead.
We have a mob of family members coming to visit next week; I’ll use them as guinea pigs.
Fantastic French Toast
1 ½ C. Milk or half and half (whatever you have on hand)
½ tsp. Ground Cinnamon
1 tsp. Vanilla Extract
1 tsp. granulated Sugar
Pinch of table Salt
6 one inch thick slices of Challah bread or any good white bread
Preheat oven to 350⁰
Preheat a non stick skillet over medium heat
Whisk together first six ingredients in a bowl
Transfer to a pie or cake pan
Working in batches, dip as many pieces of bread into the custard as your skillet will hold
Melt ½ teaspoon of butter in the skillet, adding additional amounts as needed
Brown the bread on each side for 2-3 minutes until golden
Transfer each batch to a large baking sheet
Bake until puffed, about 8-10 minutes
- Avoid thin, precut sandwich bread, cut your own from a loaf of nice bread
- Make sure the skillet is hot, you don’t want a soggy piece of toast
- Resist the urge to press down on the bread with your spatula, this makes them dense, not fluffy
- This recipe freezes very well, if there are leftovers, just thaw and pop in the oven to reheat