French toast

My family’s favorite breakfast, this is a weekend staple. You can also use any day-old bread, but the egginess of challah gives the french toast a nice structure.

Ingredients

  • One loaf day-old bread, preferably unsliced (challah is my favorite)
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt (or dash of table salt)
  • 1/2 teaspoon cinnamon (optional)
  • Oil or butter for cooking
  • Powdered sugar for serving
  • Maple syrup for serving

Directions

  1. Slice bread into 3/4″ slices.
  2. In a wide bowl, mix eggs, milk, sugar, salt, nutmeg, cinnamon (if using) and vanilla.
  3. Heat skillet or griddle on medium heat until a drop of water on the cooking surface sizzles. Turn heat to low and add butter or oil to coat. Butter has better flavor, but oil gives a crispier crust.
  4. Dip slices of bread in egg/milk mixture. Let soak briefly until saturated but still intact. Lift and let excess custard drip in bowl before placing in hot skillet.
  5. Flip slices when first side is browned. The second side cooks faster than the first, so watch carefully. To check doneness, give a quick press in the center of a slice. If no liquid oozes out, center should be cooked through.
  6. To keep warm before serving, place cooked slices on baking sheet in warm oven.
  7. Dust with powdered sugar before serving. Serve warm with fruit and maple syrup.

Notes

  • Day-old bread works best for french toast (the custard absorbs better into dry bread).
  • Other bread options: baguette sliced diagonally; any good quality French or Italian bread; thick-sliced sourdough; brioche; croissant sliced in half across.
  • Boozy variations: a couple of glugs of Grand Marnier or Triple Sec in the egg/milk mixture, with some gratings of fresh orange zest; or add Amaretto and top french toast with toasted slivered almonds; or add Calvados and serve with apples sauteed with butter, sugar and cinnamon.

Here’s a link back to the post and pictures.

{ 0 comments… add one now }

Leave a Comment