SKILLET FRENCH TOAST (YIELD: 4 SERVINGS)
2 whole eggs
2 egg yolks
2 cups whole milk, or 1¾ cups milk, plus 2 to 4 tbsp cream
1 tsp vanilla extract (optional)
Pinch of salt
Unsalted butter, for cooking
8 slices white bread, such as Pullman, brioche or challah, sliced ½to ¾-inch thick
Cinnamon sugar or granulated sugar (see note)
1. Heat oven to 200 degrees (93 degrees Celsius), and place a wire rack on a sheet pan inside.
2. In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy non-stick skillet over low heat. It will melt very slowly.
3. When butter is just melted and bubbling, raise heat and bring to a sizzle. Place two slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about five seconds on each side. Do not soak. 4. Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about two minutes, until just turning golden brown on the bottom.
5. Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.) 6. Continue cooking over low heat until the second side is golden brown.
Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the centre: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes — whatever you’d like.
It’s best to use basic white bread for French toast.