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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.

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