HOW TO PROPERLY MAKE FRENCH TOAST

1. USE THE RIGHT BREAD.

2. MAKE THE RIGHT EGG AND MILK MIXTURE.

3. SOAK THE BREAD LONG ENOUGH.

4. COOK UNTIL THE INSIDE IS DONE.

Those are some of the key points for making French Toast successfully.

One of the biggest miscues is not making the right egg and milk mixture…it should be a “custard”. Eggs, milk (or half and half), and sugar…that’s a custard mix. When you bake that, it becomes a baked custard. The ratio of milk to eggs is a little different for French Toast, but its basically the same.

Pass on the sourdough! It just doesn’t make the best French Toast. Sweet French bread yes…or country white or brioche or challah. And, it needs to be slightly stale. You can force this (like I did) by placing the bread in the oven for about 3 minutes at 350 degrees. Also, the bread should be thick sliced, at least 3/4 inch thick. Leaving the bread out on the counter just before bed overnight also does the trick.

Soak the bread in the custard mixture for at least 1 minute per side. Most people tend to quickly dip their French Toast and it doesn’t let the custard soak in at all. Use a spatula to transfer the soaked bread to the skillet.

Be patient when you cook it. Monitor the heat so each side gets golden brown while the inside, soaked with custard, gets cooked. Use a medium-low heat and use unsalted butter in the pan.

I know this all sounds like a lot to worry about just for French Toast, but, really, it is quite simple and basic. Plus, what a great way to utilize older bread that is beyond sandwich consistency.

Ingredients:

• 2-4 slices of Texas toast, challah, or brioche sliced at least 3/4 inch thick

• 2 large eggs

• 1/2 cup half and half or whole milk

• 2 tbsp sugar

• 1/2 tsp cinnamon

• 1/2 tsp pure vanilla extract

• Pinch of Kosher salt

• Unsalted butter

• Powdered sugar

• Real maple syrup

Directions:

• If the bread is very fresh, leave it out on the counter overnight, or, place in a 350 degree oven for about 3 minutes.

• In a bowl, beat together the eggs, half and half, sugar, cinnamon, vanilla, and salt. Place this mixture in a baking dish large enough to hold at least 2 slices of the bread. Place the bread in the baking dish and let it soak for at least 1 minute on each side.

• Heat a large skillet over medium-low heat and add about 1 tbsp of butter and let it melt. Carefully lift the bread out of the custard with a spatula and place in the skillet. Do not use a fork as it will tear the bread apart if it is soaked properly. Let the bread cook until golden brown on one side, then turn over with a spatula and cook the other side. The inside of the bread should not be wet when done. Check with toothpick if need be.

• Place the French toast in the 300 degree oven on a sheet pan to keep warm if cooking more than 2 slices.

• Sprinkle with powdered sugar, slather on some melted butter and warm maple syrup and enjoy.