Since you asked what French Toast were on a previous thread, here it is. Two recipes for you.
French Toast for Challah or Sandwich Bread
Makes 4 or 5 slices from Challah or 6 to 8 slices from Sandwich Bread
Though thick-sliced challah is best for French toast, you can substitute high-quality, presliced sandwich bread. Flipping challah is easiest with tongs, but a spatula works best with sandwich bread. To speed the cooking of large quantities of French toast, heat two or more skillets to brown a few batches at once. To vary the flavor of the batter, try adding 3/4 teaspoon ground cinnamon or 1/2 teaspoon ground nutmeg with the dry ingredients, or try substituting almond extract for the vanilla extract.
1 large egg
2 tablespoons unsalted butter, melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract
2 tablespoons sugar
1/4 teaspoon salt
4–5 slices day-old challah, cut 3/4 inch thick, or 6 to 8 slices day-old sandwich bread
1. Heat 10- to 12-inch skillet (preferably cast iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan; whisk in butter, then milk and vanilla, and finally sugar and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
2. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
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French Toast for firm European-Style Bread
Makes 4 or 8 slices, depending on the loaf
1 large egg
1 cup milk
2 teaspoons vanilla extract
2 tablespoons sugar
1/4 teaspoon salt
4–8 slices firm, day-old European-style bread, such as French or Italian, 3/4 inch thick
Unsalted butter to grease skillet (about 1 tablespoon per batch)
1. Heat 10- to 12-inch skillet (preferably cast iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan; whisk in milk and vanilla, and then sugar and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 30 seconds per side. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
2. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 2 minutes on first side and 1 minute and 15 seconds on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
French Toast for Challah or Sandwich Bread
Makes 4 or 5 slices from Challah or 6 to 8 slices from Sandwich Bread
Though thick-sliced challah is best for French toast, you can substitute high-quality, presliced sandwich bread. Flipping challah is easiest with tongs, but a spatula works best with sandwich bread. To speed the cooking of large quantities of French toast, heat two or more skillets to brown a few batches at once. To vary the flavor of the batter, try adding 3/4 teaspoon ground cinnamon or 1/2 teaspoon ground nutmeg with the dry ingredients, or try substituting almond extract for the vanilla extract.
1 large egg
2 tablespoons unsalted butter, melted, plus extra for frying
3/4 cup milk
2 teaspoons vanilla extract
2 tablespoons sugar
1/4 teaspoon salt
4–5 slices day-old challah, cut 3/4 inch thick, or 6 to 8 slices day-old sandwich bread
1. Heat 10- to 12-inch skillet (preferably cast iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan; whisk in butter, then milk and vanilla, and finally sugar and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
2. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
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French Toast for firm European-Style Bread
Makes 4 or 8 slices, depending on the loaf
1 large egg
1 cup milk
2 teaspoons vanilla extract
2 tablespoons sugar
1/4 teaspoon salt
4–8 slices firm, day-old European-style bread, such as French or Italian, 3/4 inch thick
Unsalted butter to grease skillet (about 1 tablespoon per batch)
1. Heat 10- to 12-inch skillet (preferably cast iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan; whisk in milk and vanilla, and then sugar and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 30 seconds per side. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
2. Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 2 minutes on first side and 1 minute and 15 seconds on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
