Fool­proof French toast guar­an­teed crisp

The Daily Courier - - FOOD -

Warm milk, dry bread and but­ter could help re­ju­ve­nate your Sun­day brunch rou­tine

This fool­proof French toast recipe guar­an­tees crisp, cus­tardy slices by keeping things sim­ple.

Stale bread is stan­dard, but we got bet­ter (and more ef­fi­cient) results from oven-dried slices.

For the bat­ter, we beat milk, egg yolks, and melted but­ter for an in­dul­gent coat­ing; brown sugar, vanilla, and cin­na­mon added warm, sweet flavours.

Af­ter soak­ing the slices in bat­ter, we cooked them over medium-low to grad­u­ally im­part a golden-brown crust.

Pre­vent the but­ter from clump­ing by warm­ing the milk in the mi­crowave or a saucepan un­til warm to the touch (about 80 F).

An elec­tric grid­dle set at 350 F can also be used to cook the French toast, but it may take an ex­tra two to three min­utes per side.

Cook the slices all at once us­ing the en­tire amount of but­ter for cook­ing.

FRENCH TOAST SERV­INGS: 4 START TO FIN­ISH: 1 hour 8 large slices hearty white sand­wich bread or chal­lah 1 1/2 cups whole milk, warmed 3 large egg yolks 3 ta­ble­spoons packed light brown sugar 2 ta­ble­spoons un­salted but­ter, melted, plus 2 ta­ble­spoons un­salted but­ter 1 ta­ble­spoon vanilla ex­tract 1/2 tea­spoon ground cin­na­mon 1/4 tea­spoon salt

Ad­just oven rack to mid­dle po­si­tion and heat oven to 300 F.

Place bread on wire rack set in rimmed bak­ing sheet.

Bake bread un­til al­most dry through­out (cen­tre should re­main slightly moist), about 15 min­utes, flip­ping slices half­way through bak­ing.

Re­move bread from rack and let cool for 5 min­utes.

Re­turn bak­ing sheet with wire rack to oven and re­duce tem­per­a­ture to 200 F.

Whisk milk, egg yolks, sugar, 2 ta­ble­spoons melted but­ter, vanilla, cin­na­mon, and salt to­gether in bowl.

Trans­fer mix­ture to 13 by 9 inch bak­ing pan.

Soak bread in milk mix­ture un­til sat­u­rated but not fall­ing apart, 20 sec­onds per side.

Us­ing firm slot­ted spat­ula, re­move bread from milk mix­ture, 1 piece at a time, al­low­ing ex­cess milk mix­ture to drip back into pan, and trans­fer to clean rimmed bak­ing sheet in sin­gle layer.

Melt 1/2 ta­ble­spoon but­ter in 12 inch skil­let over medium-low heat.

Us­ing slot­ted spat­ula, trans­fer 2 slices soaked bread to skil­let and cook un­til golden on first side, 3 to 4 min­utes.

Flip and con­tinue to cook un­til sec­ond side is golden, 3 to 4 min­utes.

Trans­fer toast to wire rack in oven. Wipe out skil­let with pa­per tow­els and re­peat with re­main­ing bread, 2 pieces at a time, adding 1/2 ta­ble­spoon but­ter to skil­let for each batch. Serve.

——— Nu­tri­tion in­for­ma­tion per serv­ing: 401 calo­ries; 171 calo­ries from fat; 19 g fat (10 g sat­u­rated; 0 g trans fats); 176 mg choles­terol; 489 mg sodium; 45 g car­bo­hy­drate; 2 g fiber; 18 g sugar; 10 g pro­tein.


For more recipes, cook­ing tips and in­gre­di­ent and prod­uct re­views, visit https://www.amer­i­c­as­testk­ Find more recipes like French Toast in All-Time Best Brunch .

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